…a great way to use up that splash of red wine left over from last night’s dinner party & rejuvenate yourself with a tasty soup chock full of nutritious vegetables!
3 tablespoons olive oil (my Grampa was a stickler about this…”first cold press ONLY!”)
2 large shallots, coarsely chopped
1 medium zucchini, sliced & chopped
1 cup French cut green beans
1 stalk celery
6 cloves minced garlic
32 oz. (4 cups) organic vegetable broth
1 can dark red kidney beans (drained)
1 can great northern beans (drained)
1 cup carrots (sliced into rounds, or shredded)
1 1/2 (approx. 14 oz.) diced tomato (drained)
3/4 cup chopped baby bella mushrooms
1 cup raw fresh baby spinach
3 branches of chopped scallions + the root…Grampa always thought this was the tastiest part!
1/2 cup whole wheat pasta, any shape you like…or be creative & add spinach pasta, etc.
3/4 cup red wine (I used Merlot)
1 1/2 cups water
3-5 dried bay leafs
1 1/2 teaspoons each: dried oregano, sea salt, fresh parsley
1 teaspoon each: thyme, basil, pepper
1) Heat olive oil in a giant soup pot, and add shallots, zucchini, celery, garlic, and scallion roots. Saute until shallots are transparent, and the mixture is fragrant.
2) Pour vegetable broth into pot, simmer. Add red wine, drained tomatoes, beans, carrots, mushrooms, chopped scallions, and spices. Bring to a boil, lower to a simmer for 15 minutes.
3) Add fresh spinach, water, and pasta, bring back to a boil, and lower to a simmer before serving. * remove bay leaves & scallion roots
Serve with a glass of red wine!
I love this recipe because it combines so many fresh, delicious vegetables. I know even if Kristina only takes a few bites, each one counts!