Minestra Toscana

• 1/2 Tbsp. olive oil
• 1 large onion, chopped
• 6 cups veggie or chic broth
• 2 cups white wine
• 1 bouquet garni (sprigs of favorite herbs tied into bundle or in cheesecloth -- usually thyme, bayleaf, oregano, basil)
• salt and pepper to taste
• 2 carrots, julienne
• 1 red pepper, julienne
• 1 zucchini, diced
• 1 bunch of spinach, torn or loosely chopped
• 1/2 cup olives, (pitted, green or black) cut in half or quartered
• 1/2 cup Italian rice (orzo or the like)
• Grated cheese as a topper (Parmesan, Romano, mozzarella, etc.)

1. Heat the oil in large pot and saute the onion for a couple of minutes. Don't brown.
2. Add the broth, wine, herbs, salt and pepper and bring to a boil. Reduce to a low-medium heat.
3. Add the veggies and olives. Cover and cook for about 1 hour.
4. Add the rice and more liquid if needed. Simmer for about 10 to 15 minutes to cook the rice/pasta. Remove the bouquet garni and serve hot with grated cheese.

olive oil, onion, veggie, white wine, bouquet garni, salt, carrots, red pepper, zucchini, spinach, olives, italian rice, topper

Taken from www.epicurious.com/recipes/member/views/minestra-toscana-1202172 (may not work)