This recipe is a repurposed soup from the base recipe of Israeli Rice and Beans.
Hearty Minestrone Soup
Recipe By Danielle Renov
- Cooking and Prep: 1.5 h
- Serves: 6
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Contains:
Ingredients (14)
Main ingredients
Start Cooking
Prepare the Soup
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Heat a large pot over medium high heat.
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Add oil, carrot and celery. Season with a pinch of salt. Stir for four to five minutes until carrot and celery have softened.
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Add zucchini and garlic. Stir for two minutes until garlic has become fragrant.
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Pour in wine and cook for two minutes until the alcohol has burned out.
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Add all the rest of the ingredients besides pasta.
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Bring mixture to a boil and then reduce heat to low, cover the pot and allow to simmer for an hour.
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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!
