Minestrone
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 2 -3 tablespoons olive oil
- 2 medium onions, diced
- 2 carrots, peeled, halved lengthwise, and sliced crosswise
- 2 stalks celery, sliced crosswise
- 4 garlic cloves
- 2 zucchini, halved lengthwise, and sliced crosswise
- 1⁄2 cup white wine
- 1⁄2 cup rough-chopped white cabbage
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can kidney beans or (15 ounce) can cannellini beans
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 (32 ounce) carton vegetable stock or (32 ounce) carton broth
- 1 cup loosely-packed fresh basil
- 1⁄2 cup fresh flat-leaf parsley
- 1 cup frozen Italian cut green beans or 1 cup regular green beans
- 5 ounces Baby Spinach
- 8 ounces small shell pasta or 8 ounces other small shell pasta
- salt
- black pepper
directions
- Heat olive oil in a large pot over medium-high heat. In the meantime, start a smaller pot of water for the pasta and add the pasta and some salt to the water when it boils. Cook according to package directions.
- Saute onions a couple of minutes.
- Add carrots and celery and saute a couple of minutes more.
- Add garlic and zucchini and saute until all vegetables are just tender.
- Add wine.
- When most of the alcohol has cooked off, add cabbage and cook a couple more minutes.
- Add all canned ingredients and stir to combine.
- Increase heat to high and add the stock. Cover until soup simmers.
- Add herbs and frozen green beans.
- When green beans are thawed, add baby spinach a handful at a time, stirring to help the wilting along.
- Combine pasta and soup in individual bowls and serve.
- Drizzle any leftover pasta with olive oil so it will not stick together in the refrigerator.
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RECIPE SUBMITTED BY
Ameliahead
Sacramento, 43
<p>I am a vegetarian who loves to cook and eat.</p>