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Total Time
30mins
Prep 15 mins
Cook 15 mins

I love minestrone but lost my favorite recipe. I found this in Better Homes & Garden magazine and the ingredients sounded so fresh I had to try it. Now my family is glad I lost the other one! This cooks up fast, but is even better if let to rest for a couple of hours before re-heating and serving (great leftovers!)

Ingredients Nutrition

Directions

  1. In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.
  2. Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper.
  3. Top with Parmesan cheese. Serves 6.
Most Helpful

5 5

Great soup. I added extra garlic and an extra zucchini. My husband told me 4 times during dinner how wonderful it was. :) Thanks.

5 5

This soup was delicious! The only thing I changed was to leave out the green beans (personal preference) and I added a can of diced tomatoes instead of the fresh. It was so yummy. I made a loaf of parmesan bread with it and had the family scraping out the last of it from the pan! Thanks Grace for posting! :)