Over the years, I received a few requests for a good hearty minestrone soup recipe. When I finally included this recipe in the magazine, it got dozens of rave reviews. This soup is hearty and healthy, a really great dish for chilly winter nights.
- garlic - 1 clove
- tomatoes - 3, peeled and diced
- carrots - 5, peeled and diced
- celery - 6 stalks, diced
- eggplant - 1 small diced
- oregano - 1 tsp
- basil - 2 tsp dried
- salt - 2 tsp
- black pepper - ½ tsp
- sugar - 1 tbsp
- tomato paste - 1 can (5.5 fl. oz.)
- tomato sauce - 1 can (680 ml or 23 oz.)
- water - 8 cups
- wine - ¼ cup (optional)
- kidney beans - 1 cup canned red or white, drained
- noodles - 1 cup raw fusilli or rotini (you can also use whole wheat)
1. In a large soup pot, sauté the garlic on medium heat until soft. Add the tomatoes and sauté for 2 minutes more or until soft. Add the remaining vegetables and cook until they have released some of their natural juices, about 5 minutes.
2. Add all the remaining ingredients, except for the kidney beans and noodles. Add the water last, once all the ingredients are well mixed. Then add the kidney beans.
3. Bring to a boil and lower heat. Simmer for 1 hour, stirring occasionally.
4. Add the pasta about 10 to 15 minutes before serving.