Focused recipe
Minestrone Soup
A thick and filling Italian vegetable soup made with kidney beans, shell pasta, and fresh spinach in a tomato broth with a splash of red wine. This minestrone is ready in about 30 minutes and works well as a weeknight dinner or a make-ahead meal.
Italian Mediterranean Updated 10/15/2010
Ingredients
Measured from the catalog payload.
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 piece yellow onion minced
- 2 stalks celery minced
- 1/2 cup zucchini chopped
- 5 cups vegetable broth
- 12 to 14 oz canned diced tomatoes
- 3/4 cup red wine
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 12 oz red kidney bean drained
- 4 oz long green bean chopped
- 1/2 cup carrot minced
- 1 tablespoon parsley chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3/4 cup pasta shell cooked separately and drained
- 3 cups baby spinach
Instructions
7 cooking steps
- Heat a large cooking pot over medium heat and pour in the olive oil.
- Add the garlic, onion, celery, and zucchini. Sauté for about 3 to 4 minutes, or until the vegetables soften and release their aroma.
- Pour in the vegetable broth and diced tomatoes. Let the mixture come to a boil.
- Add the red wine, salt, and ground black pepper. Stir and allow the soup to simmer briefly.
- Put in the kidney beans, green beans, carrots, parsley, oregano, basil, and thyme. Lower the heat and let the soup simmer for 15 minutes so the flavors blend well.
- Add the cooked small shell pasta and fresh spinach. Continue simmering for 5 to 7 minutes, just until the spinach wilts.
- Turn off the heat and transfer the soup to a serving bowl. Serve warm with bread sticks.
Catalog details
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Appetizer, Dinner, Main Course, Soup, Vegetable comfort food, healthy, quick, vegetarian Public recipe Revision 1