This classic is one of our fall favorites! Enjoy this flavorful and nutritious soup all season long.
What You’ll Need:
¼ cup olive oil
3 celery stalks, chopped
2 carrots, chopped
1 pound mushrooms, chopped
2 cup, green beans, trilled and cut in half
2 zucchinis, chopped
2 cups, fresh spinach
1 large onion, chopped
2 teaspoons finely minced garlic
¾ cup white wine
1 can cannellini bean, drained and rinsed
1 – 15 ounce chopped tomatoes
2 Tablespoons tomato paste
5 – 6 cups chicken or vegetable broth
2 bay leaves
1 Tablespoon oregano (if using fresh oregano, chop)
1 Tablespoon thyme (if using fresh thyme, chop)
1 Tablespoon minced fresh basil or 1 teaspoon dry basil
Fresh ground pepper and sea salt, to taste
What to Do:
In a large soup pot, heat olive oil, add chopped onions and sauté until soft, add celery, carrots, and garlic and sauté another 5 minutes. Add mushrooms, green beans, zucchini and fresh spinach and cook over moderate heat, stirring often. Add white wine and cook until wine is reduced, or about 5 minutes. Add broth, chopped tomatoes and tomato paste and seasoning, oregano, thyme, basil, bay leaves and salt and pepper. Bring to a boil for 10 minutes, Reduce heat and simmer for 45 minutes, covered. Enjoy!
Can garnish with grated Parmesan; serves 8.
