Minestrone Soup

Minestrone Soup

Nothing tastes better on a chilly evening than a bowl of hot soup. 

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Ingredients

• 3 tablespoons F. Oliver’s Tuscan Garden EVOO, plus additional for serving
• 1 medium onion, diced
• 1 cup celery, diced
• 2 carrots, diced
• 1 cup broth
• 1 cup water
• 2 cups tomato puree
• 2 tablespoons F. Oliver’s Ripe Fig Balsamic, plus additional for serving
• 1 cup kidney beans, cooked
• 1 cup green beans, cut into bite sized pieces
• 1 cup baby spinach
• 1 - 2 zucchini, diced
• 2 tablespoons fresh basil, sliced
• California Bold Pepper Salt-Free Blend to taste
• ½ cup pasta, cooked to al dente and chilled
• freshly grated Parmesan cheese for serving

Instructions

• In a large stock pot, heat EVOO over medium heat. Add onion and sauté for 3-5 minutes. Add celery and carrots and sauté for additional 2-3 minutes.
• Add broth, water, tomato puree, and balsamic and bring to a boil. Stir frequently.
• Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with California Bold Pepper Salt-Free Blend. Simmer for 35-50 minutes or until vegetables are cooked through.
• Add cooked pasta to soup and heat through. 

Notes

Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig Balsamic drizzled on top.