Minestrone Soup 9 | Just A Pinch Recipes

Name: Minestrone Soup 9 | Just A Pinch Recipes
Total time: 85 min
Ingredients: 3 tablespoon(s) olive oil; 3 cup(s) white onions, chopped (substitute red onion); 2 cup(s) celery, chopped; 2 cup(s) red peppers, seeded, ribs removed and chopped; 4 cup(s) carrots, peeled and sliced; 4 large cloves garlic, pressed; 8 cup(s) broth, preferably half beef and half vegetable; 2 tablespoon(s) tomato paste; 1/2 cup(s) red wine *optional; 2 can(s) (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed); 1 can(s) (19 oz.) red kidney beans, drained; 2 cup(s) green beans, cut into 1/2-inch pieces; 2 cup(s) baby spinach leaves, washed; 2 large zucchini, quartered and sliced; 1 tablespoon(s) fresh oregano, chopped (substitute 1 tsp. dried oregano); 2 tablespoon(s) fresh basil, chopped (substitute 2 tsp. dried basil); 1 tablespoon(s) fresh thyme, chopped (substitute 1 tsp. dried thyme); 1 tablespoon(s) fresh rosemary, chopped (substitute 1 tsp. dried rosemary); 1 teaspoon(s) red pepper flakes, or to taste; 2 tablespoon(s) fresh parsley, chopped; 1 can(s) (19 oz.) italian tomatoes, chopped and liquid reserved; freshly ground black pepper, to taste (i always use mixed peppercorns); 1/2-1 tablespoon(s) freshly squeezed lemon juice; 1 cup(s) ditalini, tubetti or any small pasta, cooked seperately and drained; grana padano cheese or asiago, grated, for garnish; 1 tablespoon(s) very good quality olive oil, for drizzling (optional)

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In a large stock pot over medium, heat olive oil and sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add...

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Cooking tools:

Stockpot
Stove
Chef's knife
Cutting board
Wooden spoon
Ladle
Pot
Colander
Mixing bowl

Ingredients

3 tablespoon(s) olive oil
3 cup(s) white onions, chopped (substitute red onion)
2 cup(s) celery, chopped
2 cup(s) red peppers, seeded, ribs removed and chopped
4 cup(s) carrots, peeled and sliced
4 large cloves garlic, pressed
8 cup(s) broth, preferably half beef and half vegetable
2 tablespoon(s) tomato paste
1/2 cup(s) red wine *optional
2 can(s) (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
1 can(s) (19 oz.) red kidney beans, drained
2 cup(s) green beans, cut into 1/2-inch pieces
2 cup(s) baby spinach leaves, washed
2 large zucchini, quartered and sliced
1 tablespoon(s) fresh oregano, chopped (substitute 1 tsp. dried oregano)
2 tablespoon(s) fresh basil, chopped (substitute 2 tsp. dried basil)
1 tablespoon(s) fresh thyme, chopped (substitute 1 tsp. dried thyme)
1 tablespoon(s) fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
1 teaspoon(s) red pepper flakes, or to taste
2 tablespoon(s) fresh parsley, chopped
1 can(s) (19 oz.) italian tomatoes, chopped and liquid reserved
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2-1 tablespoon(s) freshly squeezed lemon juice
1 cup(s) ditalini, tubetti or any small pasta, cooked seperately and drained
grana padano cheese or asiago, grated, for garnish
1 tablespoon(s) very good quality olive oil, for drizzling (optional)