Minestrone soup

Minestrone soup is something that always reminds me of the Olive Garden. It's probably because I've eaten my weight in their all-you-can-eat soup, salad, and bread sticks. My version is nothing like theirs. Mine is thicker, creamier, and a little less heavy on the tomato. If you like a tomato-heavy soup feel free to add a full can of tomatoes and if you don't want it quite as thick just don't smash the beans. This would also be good with chickpeas and zucchini thrown in, I just didn't have them on hand. This soup is great with no-knead bread or buttermilk drop biscuits.

Ingredients:

1 can great northern beans, drained

1/2 an onion, chopped

1 large (or 2 medium) carrots, cut in half moons

2 stalks celery, chopped

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup white wine

1/2 can diced tomatoes

3 cups veggie stock

2 inch piece of parmesan cheese rind (optional)

5-6 cracks black pepper

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 bay leaf

3/4 cup small pasta (like shells)

1 cup fresh spinach, cut in ribbons

parmesan cheese

Directions:

Add beans to a small sauce pot, cover with water and bring to a boil. Lower heat and cover, simmer for 5-10 minutes to soften beans. Drain and set aside. In a large soup pot, add onion, carrot, celery and olive oil and cook over medium-low heat until veggies are soft, about 5-8 minutes. Add white wine and garlic. Cook until the wine has reduced by about half. Add diced tomatoes, veggie stock, cheese rind (if using), black pepper, garlic powder, Italian seasoning, and bay leaf. Bring to a simmer and cook for about 5 minutes. Add half the beans that you cooked earlier, smash the other half with the back of a spoon and crush until they form a thick paste. Add this to the soup pot and stir. Add the pasta and simmer for the recommended time on the pasta box. When the pasta has about 5-7 minutes left, add the spinach. When pasta is finished, turn heat off and remove the parmesan rind and the bay leaf. Serve topped with parmesan cheese.