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Classic Minestrone Soup




Source of Recipe


chef 2 chef






Recipe Introduction


Fresh ripe tomatoes make a big difference in this recipe - their sweet juice works with the flavorful bean broth and the starch of the pasta to make a delicious base for this summer vegetable soup.





List of Ingredients



• 1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight.
  
• 6 cups water
  
• 2 bay leaves
  
• 2 fresh sage leaves
  
• 1 sprig fresh oregano
  
• 1 tablespoon extra virgin olive oil
  
• 1 medium-size red onion, diced, about 2 cups
  
• 1 small carrot, diced about 3/4 cup
  
• salt and pepper
  
• 1/4 teaspoon dried basil
  
• 1/4 teaspoon dried oregano
  
• 6 garlic cloves, finely chopped
  
• 1 small red bell pepper, diced about 3/4 cup
  
• 1 small zucchini, diced about 3/4 cup
  
• 1/4 cup dry red wine
  
• 2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups
  
• 1/4 cup small pasta, cooked al dente, drained and rinsed
  
• 1/3 bunch fresh spinach, cut into thin ribbons and washed, about 2 cups packed
  
• 2 tablespoons chopped fresh basil
  
• grated Parmesan cheese
  






Instructions



1. Drain and rinse the beans. Place them in a 2-quart saucepan with the water, Tie 1 bay leaf, the sage leaves, and the oregano up in a piece of cheesecloth and add it to the pot. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove herb bundle.
   
2. While the beans are cooking, heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Sauté the onions and carrots over medium heat until just soft, about 5 to 7 minutes.
   
3. Add the garlic, peppers and zucchini and sauté for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, then the pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese.
   






Final Comments


Makes 8 to 9 cups