Author Notes
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
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Ingredients
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2 tablespoons
olive oil
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1/2
onion, chopped
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3
cloves garlic, chopped
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veggies of choice (i.e.carrots, celery, zucchini, spinach)
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1/2 cup
white wine
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8 ounces
white beans (optional)
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5 cups
vegetable broth
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1 cup
marinara
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2 teaspoons
oregano (dry or fresh)
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2 teaspoons
basil (dry or fresh)
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1 teaspoon
thyme (dry or fresh)
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salt and pepper to taste
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1 cup
noodles of choice
Directions
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Saute your onion, garlic and root vegetables (if you have any) until golden, in olive oil.
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Throw in your wine, scrape the bottom of pot. Let simmer until the wine is mostly evaporated, no more than five minutes.
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Add the rest of your ingredients.
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Let simmer.
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Soup is done when your beans have cooked through. To minimize cooking time, soak beans in water while preparing vegetables. Or use canned beans.
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