Minestrone Soup

Name: Minestrone Soup
Ingredients: 2 tablespoons olive oil; 2 medium onions, chopped; 2 garlic cloves, minced; 2 medium carrots, peeled and diced; 2 medium celery ribs, with leaves diced; 2 medium potatoes, peeled and diced; 1 (16 ounce) can diced tomatoes, do not drain; 1 cup tomato sauce; 14 cup dry red wine (I used a Merlot); 2 bay leaves; 2 teaspoons Italian herb seasoning; 1 cup canned chick-peas, drained and rinsed; 1 cup frozen peas, thawed; 2 tablespoons minced fresh parsley; black pepper

15 ingredients

14 steps

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 medium celery ribs, with leaves diced
2 medium potatoes, peeled and diced
1 (16 ounce) can diced tomatoes, do not drain
1 cup tomato sauce
14 cup dry red wine (I used a Merlot)
2 bay leaves
2 teaspoons Italian herb seasoning
1 cup canned chick-peas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons minced fresh parsley
black pepper

Directions

1

In a large pot, heat the oil over a medium-low heat.
2

Add the onions and saute until translucent, about 5 minutes.
3

Add the garlic and continue to saute until both are golden.
4

Add the carrots, celery, and potatoes.
5

Add just enough water to cover the ingredients.
6

Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning.
7

Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
8

Add the chickpeas, peas and parsley.
9

Add water if soup has become too thick.
10

(Note: I did not have to add water.)
11

Season with pepper.
12

Simmer another 20 to 30 minutes or until vegetables are completely tender.
13

Discard bay leaves.
14

Serve.