I always thought that minestrone would be too much to attempt….way too many ingredients. But…after many requests….I decided to attempt it…..when I began to tell my grocer what I needed he immediately knew I was making zuppa….so he began to pick out my ingredients even before I could say and then added some that I didn’t know that I needed….so here is goes.
- 7 oz. fagioli beans
- 2 small red onions
- 2 carrots, chopped
- 2 stalks for celery, chopped
- 1 cup red wine
- 1/2 head of fennel, chopped
- 3 cloves of garlic, peeled and chopped
- small bunch of fresh basil
- 2 400g cans of plum tomatoes
- 2 small zucchini, sliced
- 7 oz. spinach…washed and sliced
- 1 pint of broth…we use vegetable
- Parmesan cheese
- Freshly ground pepper
- 2 oz. pasta
- Organic Grey Sea Salt
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
Heat up a good amount of the extra virgin olive oil in a saucepan and add the chopped onions, carrots, celery, fennel, garlic and the finely sliced basil STALKS. Cook on low heat with the lid a jar for about 20 minutes until soft. Add the tomatores, zucchini and red wine and simmer gently for 15 minutes or so. Add the spinach, stock and beans. Add the pasta and continue to simmer until pasta is cooked. Season with salt and pepper and serve with a drizzle of olive oil over the top. Let everyone add their own portion of parmesan cheese.
I was amazed at how easy this was and how delicious it turned out! I really didn’t measure much…just used common sense and all turned out well.