minestrone soup
(1 RATING)
This soup will warm your soul with its great flavor and wonderful aroma. Photo adapted from Food.com.
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prep time
20 Min
cook time
50 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 - small onion, chopped
- 1/4 cup celery, cut into 1 inch pieces (about 1/2 stalk)
- 2 tablespoons chopped parsley
- 1/2 teaspoon oregano
- - dash pepper and dash salt
- 4 teaspoons minced garlic
- 1 can (16 ounces) kidney beans, drained
- 1 can (15 ounces) small white beans or great northern beans, drained
- 1/2 cup chopped zucchini
- 1/2 cup frozen, cut italian green beans
- 1/2 cup diced carrot
- 1/2 cup chopped cabbage
- 3/4 cup uncooked pasta (elbow macaroni, small shell pasta, mini bowtie pasta)
- 1/2 cup red wine
How To Make minestrone soup
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Step 1Heat 3 tablespoons of olive oil over medium heat in a large soup pot or dutch oven. Saute onion, celery, garlic, carrots, green beans, cabbage, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
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Step 2Add vegetable broth to pot, plus tomatoes, beans (kidney and white), salt, pepper, parsley and oregano. Bring soup to a boil; then reduce heat and allow to simmer for 20 minutes. Add red wine; simmer 10 minutes more. Then add pasta and cook for an additional 20 minutes.
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Step 3Serve with grated Parmesan cheese.
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