I love minestrone because it's so versatile! Any veggies that you have in the fridge you can use for this recipe (although, if it's winter and you have an abundance of root veggies, I suggest you caramelize them first). —Rachel Jean Alyssa Cardoza
cloves garlic, chopped
veggies of choice (i.e.carrots, celery, zucchini, spinach)
white beans (optional)
oregano (dry or fresh)
basil (dry or fresh)
thyme (dry or fresh)
salt and pepper to taste
noodles of choice
In This Recipe
Saute your onion, garlic and root vegetables (if you have any) until golden, in olive oil.
Throw in your wine, scrape the bottom of pot. Let simmer until the wine is mostly evaporated, no more than five minutes.
Add the rest of your ingredients.
Soup is done when your beans have cooked through. To minimize cooking time, soak beans in water while preparing vegetables. Or use canned beans.