Minestrone Vegetable Soup

Ingredients:

• 3 tablespoons of extra-virgin olive oil
• 6 cloves of garlic, minced
• 2 large shallots, chopped (about ½ a cup)
• ½ teaspoon of red pepper flakes
• 1 yellow onion, chopped
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon dried oregano
• 2 carrots, peeled and chopped
• 6 ounces cremini mushrooms, quartered
• 1 red bell pepper, seeded and deribbed, cut into ½ inch dice
• 1 yellow bell pepper, seeded and deribbed, cut into ½ inch dice
• 8 cups reduced-sodium chicken or veggie broth
• 1 can (28 ounces) peeled whole plum tomatoes crushed by hand in juice
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2 zucchini, cut into ½ inch dice

Directions:

1. Heat 3 tablespoons of olive oil in a heavy soup pot over medium heat. Add the garlic and cook, stirring occasionally until fragrant (about 1 minute). Add the shallots and red pepper flakes and continue to cook, stirring often, until the shallots are translucent (about 1 minute).
2. Stir in the onion. Cook, stirring occasionally until softened (about 4 minutes). Stir in the rosemary and oregano and cook until fragrant (about 1 minute). Add the carrots, mushrooms and bell peppers. Cook, stirring occasionally, until the carrot are softened (about 6 minutes).
3. Add the broth, tomatoes and their juices, beans, zucchini and potatoes. Bring to a gentle boil. Reduce the heat to medium-low and simmer until the potatoes are tender (about 35 minutes).
4. Remove the soup from the heat. Stir in the arugula and the ½ cup of parmigiano. Let stand until the arugula wilts (about 1 minute). Season with salt and pepper to taste.

I hope you try this recipe for yourself.

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