the best minestrone soup
this recipe was written by my mom. it kind of tastes like pizza soup especially with a sprinkle of parmesan on top! it has amazing depth of flavor and is super easy to put together. enjoy!
ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
2 14-oz cans stewed tomatoes
3 14-oz cans beef broth or stock
1 tablespoon herbs de provence
1 teaspoon dried oregano
1/2 cup red wine
1.5 cups frozen corn (about 12 oz)
2 zucchini, sliced
2 cups dried pasta (any shape you like!)
1 can (undrained) kidney beans
grated parmesan cheese (optional)
method
In a large pot or dutch oven, heat olive oil over medium high heat. Add chopped onion and garlic and sauté until soft. Then, add the chopped celery, stewed tomatoes, beef broth, 3 teaspoons of salt, 1.5 teaspoons of pepper, herbs de provence, oregano, and red wine. Allow to simmer for 1 hour. Finally add the corn, zucchini, pasta, and beans. (You may need to add additional water at this point. Add only 1 cup at a time. If you add too much water, you will lose the flavor of the broth.) Simmer until pasta is al dente. Taste for salt and pepper. Add any additional salt and pepper as necessary. Serve with a sprinkle of parmesan!