This is an Italian vegetable soup that is loaded with vegetables, beans, and herbs. Oregano, thyme and basil dried herbs give the soup a Tuscany flavor. The bay leaves are added for an extra herb flavor that compliments the vegetables and the cannellini beans. A delicious and healthy soup that is a meal in a bowl. Soup's On!!
INGREDIENTS
2 Tblspns olive oil 2 onions, chopped 2 garlic cloves, minced One, 28 ounce can of crushed tomatoes 3 cups vegetable broth 1/2 cup red wine 2 carrots, sliced 3 celery stalks, chopped 1 cup chopped zucchini 1 cup (medium sized) shell pasta 5 ounces of fresh baby spinach One 19 ounce can of cannellini beans (rinsed and drained) 2 bay leaves 1 tsp each: dried oregano, basil, and thyme 1/2 tsp black pepper 1 tsp salt Grated Parmesan, Romano and Asiago cheese blend (to sprinkle over top of each serving) Directions: In a large saucepan, heat the oil and add the onions and garlic. Cook the onions/garlic for about 5 minutes, or until softened. Add the tomatoes, broth, wine, bay leaves, carrots, zucchini, celery, bring to a boil and cook (simmer) for 15 minutes. Add the pasta and cook for another 10 minutes or until the pasta is just done. Add the beans, spinach, dried herbs, salt and pepper. Return to a low boil and cook for about 5 minutes or until the spinach is done. Remove and discard the bay leaves. Serve hot with the grated cheese sprinkled on top of each serving.
