07 Dec Minestrone Soup
|Serves 4 to 6|
2 “peeled” garlic cloves
Add wine (if using it) and cook until nearly reduced in its entirety. Stir in the stock, dried herbs, and tomatoes. Allow the soup to come to a boil before reducing it to a simmer (simmer uncovered for 30 minutes). In the last 10 minutes of cooking, add the pasta and beans with salt and pepper to taste.
• Soup may be stored (covered) in the refrigerator for up to 1 week or in the freezer for up to 2 months.