audrey's minestrone soup
Audrey likes to serve this with salad and garlic bread sticks.
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 - onions, chopped
- 2 cups celery, chopped
- 4 - carrots, chopped
- 2 cups chicken broth
- 2 tablespoons basil
- 4 cups cooked pasta
- 2 tablespoons parmesan cheese, grated
- 1 can green beans
- 1 cup water
- 4 cups tomato sauce
- 1/2 cup red cooking wine
- 1 can kidney beans, drained
- 2 cups baby spinach, rinsed and drained
- 3 - zucchinis, quartered and sliced
- 1 teaspoon oregano
How To Make audrey's minestrone soup
-
Step 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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Discover More
Category:
Vegetable Soup
Keyword:
#minestrone
Keyword:
#soup
Keyword:
#vegetable
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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