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I had the great honour of being the guest chef for our local Soup Sisters this past weekend.  What an amazing group of people who have met bi-monthly for the last six years to show their love one bowl at a time.   The soup made was delicious, packaged and immediately brought to Rowan House Women’s Shelter, all 62 litres.  I am happy to share my recipe of a classic minestrone.

3 TBS good quality olive oil

1 cup diced white onion

1/4 cup diced celery

4 TSP finely diced local garlic

1/2 cup finely chopped carrots

1/2 cup zucchini, sliced in half, then sliced into discs approximately 1/3 inch thick

1/2 cup coarsely shredded cabbage

1/2 cup fresh green beans, chopped into 1 inch pieces

1/2 cup Italian red wine

4 cups vegetable broth

1 19 oz can red kidney beans ( rinsed and drained)

1 19 oz can white navy beans ( rinsed and drained )

2 14 oz cans fire roasted tomatoes

2 cups water

1 parmesan cheese rind

4 cups trimmed baby spinach

1/2 cup small soup pasta

3 TBS chopped Italian parsley

3 TSP chopped fresh oregano

2 TSP chopped fresh basil

2 TSP chopped fresh thyme

Salt / pepper to taste


Heat the olive oil in a large soup pot.  Add the onions, celery, garlic and carrots.  Cook for approximately 10 minutes , until the onion is translucent.

Deglaze the pot with red wine, bring to a boil and reduce the heat to medium.

Add the stock, water, tomatoes, beans and rind, cook until the carrots are tender.

Bring a pot of water to boil, generously salt the water and cook the pasta until al dente, do not rinse, set aside.

Add the green beans, zucchini and cabbage.  Bring to a boil then simmer until the vegetables are a little al dente.

Add the fresh herbs, pasta and the spinach, just to reheat the pasta and wilt the spinach.

Adjust the seasonings and remove the parmesan rind.

Serve with freshly grated parmesan and fresh bread.