This recipe is a repurposed soup from the base recipe of Israeli Rice and Beans.
Hearty Minestrone Soup
- Cooking and Prep: 1.5 h
- Serves: 6
Prepare the Soup
Heat a large pot over medium high heat.
Add oil, carrot and celery. Season with a pinch of salt. Stir for four to five minutes until carrot and celery have softened.
Add zucchini and garlic. Stir for two minutes until garlic has become fragrant.
Pour in wine and cook for two minutes until the alcohol has burned out.
Add all the rest of the ingredients besides pasta.
Bring mixture to a boil and then reduce heat to low, cover the pot and allow to simmer for an hour.
Twelve minutes before serving, raise the heat and bring soup back to a boil. Once boiling add in pasta. Cook for about seven to eight minutes until pasta is al dente.
Serve while hot and enjoy!
Bonus points for drowning your bowl of soup with copious amount of grated Parmesan!