When JH visited me last winter, while I was on vacation in California, he fell in love with minestrone soup. So I promised him that I would make it for him when I came back to Korea. After gathering the ingredients that were more hard to find, such as red kidney beans and chicken broth, I was able to finally make it for him yesterday.

It turned out pretty good, to my surprise, and made me more confident that I can make such recipes here in Korea. The following will be a photo documentary of the cooking process and then the recipe, in case you want to try it yourself.

• 1 tbsp & 1and 1/2 tsp olive oil
• 1 1/2 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chopped celery
• 2 1/2 carrots, sliced
• 1 cup chicken broth
• 1 cup water
• 2 cups tomato chunk sauce (I used ripe tomato can from HomePlus)
• 1/4 cup red wine (optional...I didn't use it)
• 1/2 cup canned kidney beans, drained
• 1/2 cup green beans (didn't find it so used frozen green peas found at HomePlus)
• 1 cup baby spinach
• 1 1/2 zucchinis (didn't feel like adding this)
• 1 1/2 tsp chopped fresh oregano (used dried)
• 1 1/2 tsp chopped fresh basil (although I have seen Korean stores have this, I couldn't find it this time...so used dried)
• S & P to taste
• 1/4 cup cooked seashell pasta
• 1 thsp Parmesan cheese (optional)

1. In a large stock pot over med-low heat, heat olive oil & saute garlic for 2 to 3 min. Add onion & saute for 4 to 5 min. Add celery, saute for 1 to 2 min.
2. Add chicken broth, water & tom sauce/chunks, bring to a boil, stirring frequently. If desired add red wine at this point. 
3. Reduce heat to low & add kidney beans, green beans (peas), spinach and rest of the veggies. 
4. Add spices (actually I added most of them during the sauteing process)
5. Simmer for 30 min to 40 min or longer...stirring
6. Meanwhile cook the pasta an drain. 
7. Serve the soup over the pasta and grade the Parmesan cheese on top

:)
That night JH and I played monopoly and Tom amused himself by using the box lid as a comfortable seat.