minestrone soup

Ingredients For minestrone soup

• 3 Tbsp

  olive oil
• 3 c

  white onions, chopped (substitute red onion)
• 2 c

  celery, chopped
• 2 c

  red peppers, seeded, ribs removed and chopped
• 4 c

  carrots, peeled and sliced
• 4 lg

  cloves garlic, pressed
• 8 c

  broth, preferably half beef and half vegetable
• 2 Tbsp

  tomato paste
• 1/2 c

  red wine *optional
• 2 can

  (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
• 1 can

  (19 oz.) red kidney beans, drained
• 2 c

  green beans, cut into 1/2-inch pieces
• 2 c

  baby spinach leaves, washed
• 2 lg

  zucchini, quartered and sliced
• 1 Tbsp

  fresh oregano, chopped (substitute 1 tsp. dried oregano)
• 2 Tbsp

  fresh basil, chopped (substitute 2 tsp. dried basil)
• 1 Tbsp

  fresh thyme, chopped (substitute 1 tsp. dried thyme)
• 1 Tbsp

  fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
• 1 tsp

  red pepper flakes, or to taste
• 2 Tbsp

  fresh parsley, chopped
• 1 can

  (19 oz.) italian tomatoes, chopped and liquid reserved
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2-1 Tbsp

  freshly squeezed lemon juice
• 1 c

  ditalini, tubetti or any small pasta, cooked seperately and drained
• grana padano cheese or asiago, grated, for garnish
• 1 Tbsp

  very good quality olive oil, for drizzling (optional)