Hearty Winter Minestrone Soup

Serves 4-5 people...unless they become addicted to it, then it may be one...

1/2 an onion diced
1 diced whole head of garlic (peeled of course)
2-3 stalks of celery diced with leaves
1 carrot cubed
1 cup of fresh cut green beans
2 red potatoes cubed
1/2 a zucchini cubed
2 tsp of dry Italian seasoning
1/2 tsp of salt & pepper
Pinch of paprika (or cayenne if you want it spicy)
1 can of kidney beans (or your favorite, garbanzo or great norther are good too)
1 can of chicken broth
A splash of red wine if you have some handy
1/4 cup of pasta (your choice of shape)
A sprinkle of shredded parmesan cheese
Water to add as needed as the soup cooks down

Heat a splash of oil on medium heat in a large soup pot and saute onions and garlic until soft and golden. Next add chopped celery (and some celery leaves if you have them), carrot, potato, and all the spices. Deglaze the pan with a splash of red wine, scraping the bits off the bottom with a wooden spoon and reducing the heat to a low simmer. Add the can of chicken broth and mostly drained can of beans.

Stir in the zucchini and green beans halfway through the cooking time. Feel free to add more water if the soup starts to look more like a thick stew.

Let simmer for at least a couple of hours to let the veggies cook and the broth reduce. Turn the heat back up and stir in the pasta and let cook according to the directions on the pasta container.

Serve and top with parmesan cheese. Enjoy the filling and healthy meal!