Minestrone Soup with Italian Herb Olive Oil

Servings: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

This classic Italian minestrone soup is loaded with vegetables, beans, and pasta, all enhanced with Italian Herb Olive Oil. It's a hearty, healthy, and comforting soup perfect for fall and winter dinners. The combination of fresh vegetables, white wine, and aromatic herbs creates a rich, flavorful broth.

Ingredients

• 1 large onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 2 tbsp Italian Herb Olive Oil
• ½ lb fresh mushrooms, sliced
• 2-3 stalks celery, roughly sliced
• 2 carrots, chopped
• 2 tsp fennel seed
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp dried tarragon
• 1 lb Roma tomatoes, chopped
• 1 can garbanzo beans, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1 cup frozen green peas
• 1 cup dry white wine
• 2 cups chicken or vegetable stock
• 1 package elbow macaroni
• Salt and pepper to taste

Directions

Build the Base:

1. Heat Italian Herb Olive Oil in a large pot over medium heat.
2. Add diced onions, bell peppers, and minced garlic. Sauté slowly until tender, about 5-7 minutes.
3. Add celery and carrots. Continue cooking for 3 more minutes.
4. Add salt, pepper, fennel seed, basil, oregano, and tarragon. Cook for 1 minute more.

Simmer the Soup:

1. Add chopped tomatoes, garbanzo beans, white kidney beans, and frozen peas.
2. Pour in chicken or vegetable stock and white wine.
3. Bring to a simmer, then reduce heat to low. Simmer gently for 30 minutes.

Finish and Serve:

1. While soup simmers, cook elbow macaroni according to package directions. Drain and keep separate.
2. To serve, add a portion of cooked pasta to each soup bowl and ladle hot soup over the pasta.

To Serve

Serve hot with warm fresh bread drizzled with Italian Herb Olive Oil or a crisp salad. This hearty vegetarian soup tastes even better the next day!