© Sean O'Connor
veg minestrone soup

Featured Recipe for December 2019

Vegetable Minestrone Soup
A great winter supper--serve with a salad and bread! Yum!

4 tbsp. olive oil
1 tbsp garlic, chopped
2 ½ onion, chopped
2 ½ cups celery, chopped
3 cups carrots, sliced
2/3 cups red wine
7 cups water
5 ½ cups tomato juice
4 Tbsp. Mediterranean NOBULL Scratch Starter Concentrate
1 1/4 cups cooked cannellini beans
1 pound green beans trimmed
4 oz. baby spinach, rinsed
3 zucchini, quartered and sliced
2 tbsp oregano, fresh, chopped
2 tbsp basil, fresh, chopped
1/4 cup shell pasta
2/3 cups grated Parmesan cheese for topping
2 tbsp. olive oil

In a large stock pot, over medium-low heat, heat olive oil and sauté onions, garlic, celery, and carrots until onions become translucent. Add red wine, allow to reduce slightly. Add water, tomato juice, and Mediterranean NOBULL. Bring all ingredients up to a boil. Reduce heat to low and add cannellini beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 20 minutes, add pasta and cook until tender. Add additional NOBULL to taste. Drizzle with olive oil and serve with Parmesan.

Servings: 8 - 10

Mediterranean Nutritional Label

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