Yes! Another soup recipe being offered to you, for a quick, yummy, and healthful dinner.

Minestrone Soup

Prep time: 30 minutes

Ingredients:
28 ounce jar of diced tomatoes
15 ounce can of cannelloni beans
pasta (elbow or penne)
1 large purple onion, diced
5 cloves garlic, crushed and chopped
2 small zucchini, cut into bite sized pieces
3 carrots, sliced
3 celery stalks, sliced
pepper and salt
dried basil and oregano
olive oil
a full-bodied red wine, to sip as well as to add into the soup

Directions:

1. Place all of the chopped veggies in a glass casserole dish; toss with olive oil, sprinkle with salt and pepper, and roast for 20 minutes at 350 degrees. At 10 minutes into the roast, stir up the veggies, then finish the roast. Set aside.
2. While the veggies are roasting, cook the pasta just to an al dente texture, and consider enjoying a glass of wine. Drain the pasta, saving the water to thin the soup stock, and set the pasta aside for a moment.
3. In your soup pot, mix the tomatoes, beans and the roasted veggies, pour in 1/2 cup of red wine, and add the spices to meet your palate desires. Add about a cup of the pasta water.
4. I’ve learned over the years to cook just enough pasta to put 1/2 – 3/4 cup cooked into the bottom of each soup bowl, then ladle the soup on top. If the pasta is added to the soup pot, it tends to get mushy, especially when you reheat the leftovers later.
5. Enjoy! This is a rich, high protein and fiber, delicious dinner. For an easy side dish, I saute greens with garlic in olive oil, or I’ll slice a good quality baguette, layer the slices with swiss cheese, and broil for 3 minutes or until the cheese is bubbling and yummy. Or I make both side dishes!

Yum!