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Tiffany’s Minestrone

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Ingredients

Units Scale
  • 3 tablespoons olive oil
  • 4 cloves garlic (chopped)
  • 2 onions (chopped)
  • 2 cups chopped celery
  • 5 carrots (sliced)
  • 6 cups chicken broth
  • 3 cups tomato sauce
  • 3 cups crushed tomatoes
  • 1/2 cup red wine (optional)
  • 1 cup canned kidney beans (drained)
  • 1 can green beans (15 ounce)
  • 1 can sweet corn (15 ounce)
  • 2 cups baby spinach (rinsed)
  • 4 small/medium zucchinis (quartered and sliced)
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh basil
  • 2 tablespoon garlic pepper
  • salt and pepper to taste
  • 2-3 bay leaves
  • 2 tablespoons grated Parmesan cheese for topping

Instructions

  1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
  2. Add chicken broth, tomato sauce, and crushed tomatoes. Bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, corn, spinach leaves, zucchini, oregano, basil, garlic pepper, salt and black pepper. Simmer for 3 to 4 hours, the longer the better.
  3. Ladle soup into bowl, sprinkle Parmesan cheese on top and serve.

Find it online: https://www.noordinaryhomestead.com/veggie-soup-like-mom-makes/