Community Pick
Minestrone

-
-
-
-
-
MORE
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
31
People talking
ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1⁄2 medium head of cabbage, chopped (3 cups)
- 2 small zucchini, chopped (2 cups)
- 2 medium carrots, sliced (1 cup)
- 2 stalks celery, chopped (1 cup)
- 1 (28 ounce) can whole tomatoes, undrained
- 1 can garbanzo beans, rinsed and drained
- 1 can kidney bean, rinsed and drained
- 1 (10 ounce) package spinach, thawed and squeezed to drain
- 4 cups chicken broth
- 46 ounces tomato juice
- 1 cup dry white wine
- 1 tablespoon dried basil leaves
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
- 2 cups pasta, uncooked (small shells, chili mac)
- to taste parmesan cheese, grated, if desired
directions
- Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except cheese, breaking up tomatoes.
- Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
- Add pasta and cook an additional 1/2-hour.
- Serve with Parmesan.
MY PRIVATE NOTES
Add a Note
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This soup is so delicious, you will be happy it makes a ton! I very much enjoyed the soup with garlic breadsticks, which made for a hearty and filling meal. The leftovers freeze well. The soup did turn out a bit thick, so I just added some more broth to get the consistency I wanted. Another reviewer recommended cooking the pasta before adding to the soup and I think that's a great idea to prevent the soup from getting too thick.
see 37 more