1 onion
2 carrots
2 stalks of celery
5 garlic cloves
1 zucchini
3 potatoes
¼ cup of extra virgin olive oil
¼ tsp of salt
¼ cup of dry garbanzo beans (chickpeas)
¼ cup of dry cannellini beans (white beans)
1 ½ cup of halved canned tomatoes
1 tbsp of tomato paste
½ cup of white wine
1 cup of fresh spinach
Parmesan (optional)
Step 1
Chop all vegetables evenly for consistent cooking. Place the stock pot on the stove and light the burner. Adjust the temperature to medium-low heat and add extra virgin olive oil.

Step 2
Add onion, carrots, celery, garlic to hot oil and sauté over medium low heat. Add salt and cover. Let simmer for 10 minutes or until vegetables begin to brown. Deglaze the pan with white wine and simmer for an additional 5 minutes.

Step 3
Add remaining vegetables (potatoes, zucchini, garbanzo beans, cannellini beans, canned tomatoes, tomato paste). Fill pot with water until ingredients are covered with 1 inch of liquid. Let simmer for about 2 hours (or until the beans are tender). Add about a ½ cup of water to the pot. Stir the spinach in and let it cook for about 2-5 more minutes.

Step 4
Serve with a toasted baguette, freshly shaved parmesan, a twirl of olive oil and a dash of cracked black pepper.

Dry beans can be soaked ahead of time (which reduces cooking time). Canned beans can be used to even further reduced cooking time (we prefer our beans al dente).

Did you know
Legend has it, the oldest living family in the world, The Melis Family from Sardinia, Italy eats a version of this minestrone soup every day for lunch.