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
onions, chopped
2 c
celery, chopped
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
zucchinis, quartered and sliced
1 tsp

How to Make Audrey's Minestrone Soup


  • 1In 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.

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About Audrey's Minestrone Soup

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

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