Fresh and Easy 30 minute Minestrone Soup

barbara lentz

By
@blentz8

This is my dads favorite soup. This makes a large amount but freezes well.


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Serves:

12

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4 Tbsp
olive oil
2 c
vidalia onions chopped
1 1/2 c
zucchini diced small
1 1/2 c
carrots diced small
1 c
celery diced small
4 clove
garlic minced
1 c
dry white wine
8 c
vegetable broth
1 c
small shell macaroni or elbows
2
14.5 oz can petite tomatoes
15 oz
can red kidney beans drained
15 oz
can great northern or cannellini beans drained
15 oz
can green beans drained
2 large
bay leaves
2 tsp
each salt and dried basil
1 tsp
each dried thyme, oregano, rosemary, and black pepper
2 c
fresh spinach tightly packed
1/4 c
flat leaf parsley chopped
1 small
lemon juiced
shredded parmesan cheese

Directions Step-By-Step

1
Add the oil to a large stock pot. Add the onions, zucchini, carrots, celery, and garlic. Saute 5 minutes. Add the wine and let evaporate for about 5 minutes. Add the vegetable broth and bring to a boil. Add the shells, tomatoes, kidney beans, northern bean, green beans, bay leaves, basil, thyme, oregano, rosemary, salt, and pepper. Reduce to a simmer and cook about 20 minutes until macaroni is done.
2
Add the spinach and parsley cook 2 minutes. Add the lemon juice. Taste and adjust salt and serve with parmesan cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian