Harvest Minestrone

This dish is best enjoyed with our Gamay

Ingredients:

• 2 shallots, diced
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 4 cups vegetable broth (1 tetra)
• 1 19-ounce can kidney beans, rinsed and drained
• 1 19-ounce can navy beans, rinsed and drained
• 2 cups diced Italian tomatoes
• 2 cups low-sodium vegetable juice
• 1 6-ounce can tomato paste
• 2 teaspoons brown sugar
• 1 teaspoon dried Italian seasoning, crushed
• 2 tbsp. fresh chopped basi
• 1 tbsp. fresh chopped oregano
• 2 cups assorted vegetables, chopped (we like mushroom, zucchini, green beans)
• 2 cups fresh spinach leaves, cut into strips
• 2 cups cooked pasta (1 cup uncooked), such as small shells or orecchiette
• Finely shredded Parmesan cheese (optional)

Preparation:

In a large soup pot sauté shallots and garlic in olive oil until translucent add broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, Italian seasoning, fresh basil and fresh oregano. Bring to boiling then lower to simmering for 20 minutes. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese and serve it with your favorite Fielding wine.

Make-Ahead Tip: Prepare soup up to the point where it’s been simmered, cool and refrigerate. To serve, reheat soup over medium heat. Then continue with adding vegetables and finish the recipe as directed.

Yield: 8 Main Dish Servings