PAIRS WELL WITH: PINOT NOIR

Cozy up with a healthy bowl of Minestrone soup and pair it with a delicious glass of Pinot Noir.

INGREDIENTS

  • 2 cups Ditalini pasta
  • 2 large carrots
  • 1 yellow onion
  • 2 celery stalks
  • 3 large garlic cloves, minced
  • 2 zucchinis, cut into cubes
  • 2 squashes, cut into cubes
  • 1 can diced tomatoes
  • 1 can white pinto beans, rinced
  • 1 bay leaf
  • 2 sprigs fresh thyme, minced
  • 2 sprigs fresh rosemary, minced
  • 1 32 oz. chicken broth (or vegetable broth for vegetarian option)
  • Red crushed pepper
  • Fresh basil, minced
  • Fresh parsley, minced
  • Salt and pepper, to taste

METHOD

  • In a large pot, boil water and cook the ditalini pasta according to the directions on the box. Once cooked, drain the pasta and set aside.
  • Get a large pot and heat up a couple tablespoons of olive oil on medium-high heat. Add in the onion and cook until translucent. Then add in the carrots, celery, and garlic.
  • Once fragrant, add in the zucchinis and squashes for about 5 minutes.
  • Add in the diced tomatoes can, broth, nice pinch of red crushed pepper, bay leaf, and salt & pepper to taste.
  • Cover and cook for 10 – 15 minutes, occasionally stirring.
  • Then add in the fresh thyme and rosemary. Taste and adjust seasoning to your liking.
  • Serve with a glass of Pinot Noir and enjoy!