Minestra Toscana

Name: Minestra Toscana
Ingredients: 1/2 Tbsp. olive oil; 1 large onion, chopped; 6 cups veggie or chic broth; 2 cups white wine; 1 bouquet garni (sprigs of favorite herbs tied into bundle or in cheesecloth -- usually thyme, bayleaf, oregano, basil); salt and pepper to taste; 2 carrots, julienne; 1 red pepper, julienne; 1 zucchini, diced; 1 bunch of spinach, torn or loosely chopped; 1/2 cup olives, (pitted, green or black) cut in half or quartered; 1/2 cup Italian rice (orzo or the like); Grated cheese as a topper (Parmesan, Romano, mozzarella, etc.)

13 ingredients

4 steps

Ingredients

1/2 Tbsp. olive oil
1 large onion, chopped
6 cups veggie or chic broth
2 cups white wine
1 bouquet garni (sprigs of favorite herbs tied into bundle or in cheesecloth -- usually thyme, bayleaf, oregano, basil)
salt and pepper to taste
2 carrots, julienne
1 red pepper, julienne
1 zucchini, diced
1 bunch of spinach, torn or loosely chopped
1/2 cup olives, (pitted, green or black) cut in half or quartered
1/2 cup Italian rice (orzo or the like)
Grated cheese as a topper (Parmesan, Romano, mozzarella, etc.)

Directions

1

Heat the oil in large pot and saute the onion for a couple of minutes. Don't brown.
2

Add the broth, wine, herbs, salt and pepper and bring to a boil. Reduce to a low-medium heat.
3

Add the veggies and olives. Cover and cook for about 1 hour.
4

Add the rice and more liquid if needed. Simmer for about 10 to 15 minutes to cook the rice/pasta. Remove the bouquet garni and serve hot with grated cheese.