Minestrone Soup

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What could be better than a hot bowl of delicious minestrone to warm you up during the Chilly fall and winter months? Chock-full of beans and assorted veggies, this meatless meal will fill you up without weighing you down. It can be prepared with pasta or simply paired with crusty bread. No matter how you serve it, this soup will surely become a family favorite.

Ingredients:

• 1 medium white onion, minced
• 4 garlic, cloves minced
• 1/2 cup medium size carrots, sliced
• 1/2 cup celery stalks, sliced
• 1/2 cup russet potatoes, sliced
• 1 can cannellini beans, rinsed & drained
• 240g can diced tomatoes
• 3 tbsp Sutter Buttes Olive Thai Chili Oil
• 2 L (4 cups) vegetable or chicken stock
• salt & pepper to taste
• 250 g small pasta
• 2 handfuls fresh baby spinach
• 2 tbsp italian parsley, fresh
• top each bowl with parmigiano reggiano cheese

Directions:

1. Heat oil over medium heat in a large stock pot. Add the onion, garlic, carrots, potatoes and celery. Cook over medium heat for about five minutes or until onions become translucent.
2. Add the vegetable stock and the diced tomatoes. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes.
3. Stir in the cannellini beans, baby spinach, and Parmigiano Reggiano five minutes before the end. Add extra water if needed.
4. Serve with pasta or crusty Italian bread.