Minestrone Soup

One of my goals for Brian and I is to eat less proceeded food this year. Yes, it is easy just to grab a can of soup or a package of cookies out of the pantry...but, what is really in that package or can? I enjoy cooking and Brian is starting to experiment more in the kitchen.....Tomorrow he is tackling banana bread...but that will be tomorrow's post! We figured it would be a great goal for the new year....so, we're going to give it our best shot.

When Brian and I first started living together, he would turn his nose up at the suggestion of having soup for dinner. Eventually, I decided to introduce some soups in our weekly menu, as it really is one of my favorite winter meals. I love soup of all kinds...Lentil, Vegetable, Chicken Noodle, but Minestrone is my absolute, hands-down fave.

I tried making it before, but I never really got that thick, creamy texture that I was after. I found a new recipe from AllRecipes.com. It got rave reviews, so I decided to give it a try. I'm glad I did because it was awesome! Of course, I altered the recipe to suit what I have on-hand. Brian kept saying, "yumm...this is good." while he was eating it....a sure sign that this will become a regular in our house. We enjoyed a nice Cab and a piece of garlic bread with the soup....yum, indeed!

Minestrone Soup

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine
1 cup canned kidney beans, drained
1 (15 ounce) can green beans (I used a bag of frozen)
2 cups baby spinach, rinsed (I used a 15oz. bag of frozen)
3 zucchinis, quartered and sliced (I used a 1/2 bag of frozen Okra that I had leftover instead)
1 tablespoon chopped fresh oregano (I didn't have...used Italian seasoning instead)
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta (I used 1/2 a bag of penne pasta that I had on-hand)
2 tablespoons grated
Parmesan cheese for topping

DIRECTIONS:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, pasta, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Ladle into bowls and sprinkle with Parmesan cheese....enjoy!