Minestrone

This is truly my grandma’s minestrone recipe. Hearty and packed with delicious vegetables.

1 can garbanzo beans (or red kidney beans), don’t drain
1 teaspoon salt
½ teaspoon garlic salt
1 clove garlic, pressed or minced
¼ teaspoon ground black pepper
1 tablespoon olive oil
¼ cup chopped parsley
1 medium zucchini, unpeeled and sliced or diced
1 stalk celery, diced
2 carrots, peeled and diced
handful of frozen green beans
handful of baby spinach or Swiss chard, roughly chopped
3 tablespoons butter
1 cup tomato sauce
2 tablespoons tomato paste
3 cups vegetable or chicken stock (you can use water in a pinch)
½ cup dry red wine
¼ cup uncooked ditalini noodles
¼ cup Parmesan cheese to serve, optional

View the full recipe at The Caretaker’s Kitchen →