Vegetable Minestrone

• 3 Tablespoons olive oil

• 1 medium yellow onion, peeled + small dice

• 2 carrots, peeled + small dice

• 2 celery stalks, small dice

• 4 cloves garlic, minced

• Salt and pepper, to taste

• 3 sprigs fresh oregano, stripped

• 2 bay leaves

• 8 sprigs thyme, stripped

• 2 Yukon Gold potatoes, peeled + large dice 

• ¼ cup tomato paste

• 1 cup red wine

• 4 cups vegetable stock

• 1 15 oz. can diced tomatoes

• 8 oz. green beans, cleaned + cut in half

• 1 cup cooked orecchiette pasta

• 2 cups fresh spinach

• 1 15oz. can cannellini beans

• ½ cup Parmesan cheese, grated + extra for garnish

1. In a large saucepot warm olive oil over medium heat.  Add onions, carrots, celery, and garlic. Cook until onions are translucent and the rest of vegetables are soft. 

2. Add tomato paste, oregano, thyme, bay leaves, and potatoes.  Stir until all vegetables are well coated. 

3. Pour in red wine and reduce by half. 

4. After the wine is reduced, pour in vegetable stock and entire can (including liquid) of diced tomatoes.  Adjust seasoning if needed. 

5. Raise heat to medium-high and bring the liquid to a simmer. Add green beans and spinach. Stir until spinach is wilted. 

6. Drain and rinse can of cannellini beans and add to the soup pot along with grated Parmesan cheese. 

7. Give the soup a few good stirs and adjust seasoning if needed. 

8. Sprinkle soup over the top with extra grated Parmesan cheese upon serving.