I made minestrone for the first time last week, and it was delicious! I improvised a lot on the recipe I was using, and ended up changing it so much that it’s no longer recognizable. I don’t know what the original was supposed to taste like, but I really like what I came up with!

• 3 tablespoons olive oil
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, chopped
• 6 cloves garlic, minced
• 1/2 cup red wine
• 1 14.5 oz. can chicken broth
• 1 14.5 oz. can beef broth
• 2 1/2 cups water
• 4 cups tomato sauce
• 1 16 oz. can kidney beans, drained
• 1 15 oz. can green beans, undrained
• 1 6 oz. bag baby spinach
• 5 zucchini, chopped
• 1 tablespoon dried oregano
• 1 1/2 tablespoons dried basil
• salt and pepper to taste
• 1 cup seashell pasta
• Extra virgin olive oil and grated parmesan cheese to taste

In a large stock pot, heat olive oil over medium-low heat. Add onions, celery, and carrots, and salt. Saute until soft. Add garlic and continue to saute for 2 to 3 minutes. And wine and reduce.
Add chicken and beef broth, water, and tomato sauce, and bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 45-60 minutes..the longer the better.
While soup is simmering, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente. Drain.
Add pasta to soup and heat through. To serve, ladle into bowls and top with olive oil and parmesan cheese, as desired.