Even if you’re not a vegetable lover you will love the warmth, the heartiness and the way this minestrone soup makes you feel comfortable at home. Chef Tommy has enlivened this soup with Herbie’s Parsley, Oregano and Thyme leaves to give it an accent of freshness.
There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian and use a bean-based broth or can contain meat and a meat-based broth.
Pre heat your oven to 375 degrees
Start by heating a stock part over med high heat. Add the olive oil and heat until it begins to shimmer then add the onion, carrots, celery, and garlic. Season with a pinch of salt and cook for about 3 minutes.
Then add the tomato paste; keep cooking until the tomato paste begins to take on a deeper, richer color should take no more than 2 minutes.
Add the red wine and scrape the bottom of the pot with a wooden spoon. Reduce the red wine until it has evaporated then add the tomato sauce, mushrooms, squash, zucchini, vegetable stock, Herbie's Oregano and Thyme. Bring it up to a boil then reduce the heat down to a simmer, cover, and cook for 20 minutes.
Meanwhile, Bring a large pot of water up to a boil. Season well with salt. Once the water is boiling add the pasta. Cook until it is al dente. Strain into a colander and rinse thoroughly with cold water. You really want to stop the cooking of the pasta all the way since you will be adding it to the hot soup.
Lay the slices of bread out on a cookie sheet and top with parmigiano reggiano cheese. Place in your oven and cook for about 5 minutes or until the cheese is completely melted and the bread begins to crisp.
Once the soup is done cooking and all of the vegetables are tender add the kidney beans and cooked pasta to the soup. Season well with salt to taste.
Serve immediately with Parmesan cheese bread and enjoy with a glass of Williamson Wines Allure Meritage.