fresh and easy 30 minute minestrone soup
This is my dads favorite soup. This makes a large amount but freezes well.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 4 tablespoons olive oil
- 2 cups vidalia onions chopped
- 1 1/2 cups zucchini diced small
- 1 1/2 cups carrots diced small
- 1 cup celery diced small
- 4 cloves garlic minced
- 1 cup dry white wine
- 8 cups vegetable broth
- 1 cup small shell macaroni or elbows
- 2 - 14.5 oz can petite tomatoes
- 15 ounces can red kidney beans drained
- 15 ounces can great northern or cannellini beans drained
- 15 ounces can green beans drained
- 2 large bay leaves
- 2 teaspoons each salt and dried basil
- 1 teaspoon each dried thyme, oregano, rosemary, and black pepper
- 2 cups fresh spinach tightly packed
- 1/4 cup flat leaf parsley chopped
- 1 small lemon juiced
- - shredded parmesan cheese
How To Make fresh and easy 30 minute minestrone soup
-
Step 1Add 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.
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Step 2Add the spinach and parsley cook 2 minutes. Add the lemon juice. Taste and adjust salt and serve with parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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