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Mastering Ministrone Soup

Soup isn’t just for cold winter nights. It’s one of the most convenient foods that is filling and tasty. Consuming soup can boost your immune system thanks to key ingredients packed with vitamins.
If you’re not a big vegetable person, soup is one way to get those servings. Soups are easy to portion for those on a diet. Soup is not terribly expensive to make. Better still, you can make big batches and freeze them for another day.
With all this in mind, how about making some satisfying minestrone soup? The spice list looks long, but you probably have most of them in your pantry already. Add a pinch of red pepper flakes if you want it zestier.
Make sure to serve this with a crusty bread for dipping.

Ingredients

  • 2 tbsp Extra Virgin olive oil
  • 1 white onion (diced)
  • 2 pieces of celery chopped
  • 2 carrots chopped
  • ¼ cup white wine
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 3 tsp minced garlic
  • 28 oz can petite Italian tomatoes
  • 1 ½ c great northern beans (cooked)
  • 1 c green beans chopped (fresh if possible)
  • 4 c broth (beef or vegetable)
  • 1 tsp dill
  • ½ tsp smoky paprika
  • ½ tsp lemon zest
  • 1 tsp oregano
  • 1 tsp thyme
  • ½ c chopped parsley
  • ¾ c Ditalini pasta

Instructions 

  • Put the oil in a large stock pot
  • Saute the onions, carrots, celery, salt and pepper together
  • When the vegetables soften, add garlic, tomatoes, beans, broth, wine, dill, paprika, lemon zest, oregano, and thyme.
  • Cover and simmer for 20 minutes
  • Give the mixture a good stir
  • Pour in the pasta
  • Cook for 10 more minutes uncovered until the pasta cooks through
  • Taste test and adjust your flavors before serving.