Audrey's Minestrone Soup

Audrey's Minestrone Soup Recipe

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Courtney Chapel


Audrey likes to serve this with salad and garlic bread sticks.


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15 Min
35 Min
Stove Top


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  • 3 Tbsp
    olive oil
  • 3 clove
  • 2
    onions, chopped
  • 2 c
    celery, chopped
  • 4
    carrots, chopped
  • 2 c
    chicken broth
  • 2 Tbsp
  • 4 c
    cooked pasta
  • 2 Tbsp
    parmesan cheese, grated
  • 1 can(s)
    green beans
  • 1 c
  • 4 c
    tomato sauce
  • 1/2 c
    red cooking wine
  • 1 can(s)
    kidney beans, drained
  • 2 c
    baby spinach, rinsed and drained
  • 3
    zucchinis, quartered and sliced
  • 1 tsp

How to Make Audrey's Minestrone Soup


  1. In a large pot, over med-low heat, heat olive oil and sauté garlic for 2-3 min. Add onion and sauté for 4-5 min. Add celery and carrots, sauté for 4-5 min. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Add red wine. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 min, the longer the better. When served sprinkle with Parmesan cheese and serve with, or on top of, cooked pasta.

Printable Recipe Card

About Audrey's Minestrone Soup

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

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