Minestrone Soup | Healthy Soup Recipe

• 3 tbsp. Safflower Oil
• 5 garlic cloves, minced
• 2 white onions, minced
• 5 celery stocks, chopped
• 5 carrots, peeled and chopped
• 4 c. vegetable broth
• 2 15 oz. cans tomato sauce
• 1/2 c. red wine
• 1/3 c. pearl barley, rinsed
• 1 15 oz. can kidney beans, drained and rinsed
• 2 c. firmly packed spinach (or 1 prepackaged bag)
• 1 tsp. dried oregano (or 1 tbsp. fresh)
• 2 tsp. dried basil (or 2 tbsp. fresh)
• 1 c. frozen green beans
• 3 zucchini (yellow or green) , quartered and chopped
• salt, pepper and red pepper flakes to taste
• *Parmesan cheese optional

1. Step 1: Dice garlic, onions, celery, carrots, zucchini, and basil. Open vegetable broth, tomato sauce, kidney beans and wine.
2. Step 2: Heat the oil in a large pot on medium heat. When the oil is hot, add onions and saute them for 4 minutes. Add the garlic and stir continuously for 2 minutes. Add the carrots and celery. Stir continuously for another 2 minutes. It should be smelling really good by now!
3. Step 3: Add the vegetable broth, tomato sauce, red wine and pearl barley. Bring the soup to a boil.
4. Step 4: Add the kidney beans, spinach, oregano and basil. Turn the heat to low and put a lid on the soup. Crack the lid a little bit so steam can come out. Let it simmer for 35 minutes.
5. Step 5: Add the green beans and zucchini. Re-cover it with a lid and cook for another 7 minutes.
6. Step 6: Remove it from heat and take off the lid. Salt and pepper to taste.
7. Step 7: The soup is done! Serve it with freshly grated Parmesan cheese and red pepper flakes.

safflower oil, garlic, white onions, celery, carrots, vegetable broth, tomato sauce, red wine, pearl barley, kidney beans, spinach, oregano, basil, frozen green beans, zucchini, salt

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-healthy-soup-recipe-52355141 (may not work)