Classic Minestrone Soup

This full flavored Italian soup is incredibly tasty and healthy! This is one of the best dishes to make to wrap up summer because of all the fresh vegetables available! VIDEO https://www.youtube.com/watch?v=iY6pDeS9hbc

• Ready In: 1 hr 25 mins
• Serves: 20

Ingredients

• 3  tablespoons olive oil
• 3  cups  white onions, chopped (substitute red onion)
• 2  cups celery, chopped
• 2  cups  red peppers, seeded, ribs removed and chopped
• 4  cups carrots, peeled and sliced
• 4  large garlic cloves, pressed
• 8  cups broth, preferably half beef and half vegetable
• 2  tablespoons tomato paste
• 1⁄2 cup red wine
• 2 (12 ounce) cans corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
• 1 (19 ounce) can red kidney beans, drained
• 2  cups green beans, cut into 1/2-inch pieces
• 2  cups  baby spinach leaves, washed
• 2  large zucchini, quartered and sliced
• 1  tablespoon fresh oregano, chopped (substitute 1 tsp. dried oregano)
• 2  tablespoons fresh basil, chopped (substitute 2 tsp. dried basil)
• 1  tablespoon fresh thyme, chopped (substitute 1 tsp. dried thyme)
• 1  tablespoon fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
• 1  teaspoon red pepper flakes (to taste)
• 2  tablespoons fresh parsley, chopped
• 1 (19 ounce) can Italian tomatoes, chopped and liquid reserved
• 1⁄2 teaspoon black pepper, to taste
• 1  tablespoon lemon juice
• 1  cup  ditalini, tubetti or 1  cup  any small shell pasta, cooked seperately and drained
• 1  tablespoon  grana padano or 1  tablespoon asiago cheese, for garnish
• 1  tablespoon extra virgin olive oil, for drizzling

Directions

1. In a large pot over medium- heat, add olive oil and when hot, sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute.
2. Add broth and tomato paste; bring to boil, stirring frequently. If using red wine, add it at this point. Reduce heat to low and add kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, parsley, rosemary, red pepper flakes, Italian tomatoes and its liquid, and black pepper. Simmer for 30 to 40 minutes, the longer the better; add lemon juice and rectified seasoning if needed.
3. Add cooked pasta to minestrone; stir until well combined. Ladle soup into bowls; sprinkle cheese on top and drizzle a little olive oil.