Pretty Pepper Minestrone
4 cloves garlic, finely chopped
olive oil, as needed
1 large onion, chopped
6 carrots, sliced
6 celery stalks, sliced
2-3 green, yellow or red bell peppers, sliced
6 cups vegetable broth
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1/2 cup red wine, optional
1/4 cup brown sugar
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans (cannellini), drained
1 (14 1/2 ounce) can green beans, drained
1 (10 ounce) package frozen spinach
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
salt and pepper, to taste
8 ounces pasta (I use spirals), optional
1. Sauté garlic in olive oil until golden. Add onion and sauté for a couple more minutes. Add sliced carrots, celery, and bell peppers. Sauté about 5 minutes.
2. Add veggie broth, tomato sauce, diced tomatoes, brown sugar and red wine, if using. Bring to boil. Lower heat to simmer. Add beans and spinach (I just throw it in frozen.).
3. Add basil, oregano, salt and pepper. Simmer at least 20 minutes, longer if you can. Meanwhile, cook pasta according to package directions. Add pasta to soup just before serving.
I like this with a sprinkling of nutritional yeast.
Whenever this soup is in the house I eat for breakfast, lunch and dinner. As a matter of fact, I just ate some for breakfast! It is very filling and super nutritious. If I am preparing this as the main meal I add the pasta. If I am serving this as an intro to a main course I leave out the pasta since it makes it very filling.
Hope you enjoy!