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Parve
Medium
1 Hour, 25 Minutes
Diets 
This soup isn’t just hearty and healthy — it’s flexible. I love the plethora of colors and textures in each bite from the vegetables and beans, as well as the heartiness of the pasta. I like to use Israeli couscous, because of its compact round shape, but any type of small pasta will do. You can also turn this soup into a complete meal by adding some meat or sausage.
Note: Red wine adds a great depth of flavor, so if you have some leftover wine, this is a great place to use it. (Don’t worry about little children — the alcohol evaporates, so you’re left with just a mild taste.)
4 tablespoons Bartenura Olive Oil
1 onion, chopped
3 cloves garlic, minced
2-3 zucchini, diced
1-2 yellow squash, diced
2-3 carrots, diced
2-3 stalks celery, diced
1/4 cup Alfasi Cabernet Sauvignon or other red wine (optional)
1 (28-ounce) can crushed tomatoes, with juices
4 cups vegetable stock
15 ounces Tuscanini Cannellini Beans, rinsed
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 cup fresh spinach (or 1/2 cup frozen), chopped
1/2 bunch parsley, chopped
1 cup Israeli couscous or other small pasta
Heat the oil in a large 6-quart soup pot over a medium flame. Add the onion, garlic, zucchini, squash, carrots, and celery. Sauté for 8 to 9 minutes, stirring occasionally, until the onions are translucent.
Add the red wine and deglaze the pot using a wooden spoon, scraping the bottom to release any bits that are stuck. Cook for 2 to 3 minutes.
Add the crushed tomatoes, stock, beans, salt, pepper, and oregano. Bring to a boil, cover, and reduce heat to low. Simmer for at least 25 to 30 minutes.
Ten minutes before serving, add the spinach, parsley, and pasta. Stir well and serve hot.
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slow cooker meat