Community Pick
Minestrone
photo by DeliciousAsItLooks
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
12
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.
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Reviews
-
This soup was delicious. The only change I made was to substitute fresh green beans (2 cups sliced)for the cabbbage. The addition of the dry white wine was a real plus, and added a depth to the flavor of the broth. Yummm! -
25 reviews and no photos?! Sad... I'll fix that. :) Excellent recipe! I doubled the kidney beans and tomatoes. Added a little extra wine. Didn't have celery, so I increased the amount of carrots. Ommitted the garbanzoes and spinach. Added fresh green beans. I'm freezing the leftovers, so I cooked the pasta (mini shells) seperately. Will add when serving. -
this sounds very similar to Olive Gardens recipe. But hint to everyone, don't add pasta till ready to serve, but it needs to be cooked pasta. otherwise, soup will be thick. (I worked at OG for 4 yeasr and have amde the soup numerous times, but have forgotten the specific recipe ,< ) -
This recipe is fantastic. I made it exactly as written, except that I used fresh baby spinach (5-oz container) that I chopped up and threw in towards the end of cooking. Absolutely perfect served with garlic ciabatta bread. I will definitely be making this many more times. Thanks! -
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 25 more reviews
Tweaks
-
Throw in a rind from parmesan cheese during the simmer stage. Throw it out before serving. The cheese flavor is wonderful.
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Cook and drain the pasta before adding to the soup to prevent soup from getting too thick.
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This is fabulous! Makes a lot though. I have enough to freeze for another meal. Because of this I didn't add the pasta to all of the soup but split the soup in two and froze 1/2 without pasta. Will add the pasta when I reheat the frozen soup. I used butter beans in place of the garbanzo beans. -
Fantastic! Used green beans instead of cabbage and apple juice instead of white wine. I put it in the crockpot and let it simmer - wonderful smell and the soup was delicious. -
This soup was delicious. The only change I made was to substitute fresh green beans (2 cups sliced)for the cabbbage. The addition of the dry white wine was a real plus, and added a depth to the flavor of the broth. Yummm!
