Winter Minestrone

3 tablespoons olive oil

1 cup minced white onion

1/2 cup minced celery

1/2 cup diagonally cut fresh green beans

1/2 cup sliced zucchini

1 Tablespoon minced garlic

4 cups vegetable broth, homemade, if possible, do NOT use chicken broth

1 14-oz.  can diced tomatoes

2 9-oz. packages Melissa’s steamed red kidney beans

1 15-oz. can cannellini beans, drained

1/2 cup julienned carrot

3 cups hot water

2 tablespoons minced fresh parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

2 cups fresh Baby Spinach

1/2 cup ditalini pasta

1/2 cup Chianti


Heat olive oil over medium heat in a large soup pot. Saute onion, celery, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Stir in garlic and cook for 1-2 minutes more.


Add vegetable broth to pot, stir to combine.  Add drained tomatoes, beans, carrot, hot water, and fresh and dried herbs.


Bring mixture to a boil, then reduce heat and allow to simmer for 20 minutes.


Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Stir in wine. Serve topped with shredded Parmesan cheese.