All right, so I made this a few weeks ago after craving minestrone, and decided to share since it's winter and so many of us are suffering from
spring-like temps. Why not a good hot soup?
I found the base of this recipe online and then tweaked it a bit.
3 T olive oil
3 chopped (or minced) garlic cloves
1 large onion, chopped
5 carrots, sliced
6 c. chicken broth (or veggie)
3 small cans V8 (the size that comes in a 6 pack)
1 can tomato sauce
1 15oz can diced tomatoes
1/2 c red wine
1 can cannellini beans, drained
1 can sweet corn, drained
1 can green beans, drained
1 bag fresh baby spinach
3 medium zucchini, sliced and quartered
2 large potatoes, cubed
6 fresh basil leaves, torn into pieces, or to taste
1 6" sprig of fresh rosemary
2-3 bay leaves
**Italian seasoning to taste
**salt and pepper to taste
Pasta of choice: elbow, ditalini, etc
1. In large stockpot, heat olive oil and sauté garlic for a couple of minutes, then add onion and carrots and sauté 4-5 mins.
2. Once the onions is translucent, add chicken broth, V8, tomato sauce and and diced tomatoes, and wine.
3. Bring to a boil, and add everything else. Bring back to a boil, reduce heat and simmer minimum 1 hour. I simmered mine for probably 3.
This can be eaten as is, or pasta can be added. I divided mine: in one pot I added some chicken and ditalini, in the other it was purely veggie.
Of course, spices can be tweaked according to taste. I added 1/2 small can of tomato paste but it turned out pretty thick, so add broth/V8 or tomato
paste according to desired consistency.
I *almost* added some lima beans.
All in all this turned out AWESOME for my first time with Minestrone.