Fresh and Easy 30 minute Minestrone Soup

barbara lentz


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

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10 Min


30 Min


Stove Top


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
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

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.
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