“This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta. I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the ‘Sheepherder’s Inn’ in Sacramento, California. Great with hearty bread, romaine salad and a nice Merlot!”
Prep: 35 m Cook: 50 m Ready In 1 h 25 m
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To make this Best Minestrone Soup, You’ll need the following Ingredients:
Ingredients:
3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
4 cups tomato sauce
2 cups water
1/2 cup red wine (optional)
2 tablespoons chopped fresh basil
1 cup canned kidney beans, drained
2 cups baby spinach, rinsed
1 (15 ounces) can green beans
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
Salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Directions:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
BEST MINESTRONE SOUP
Best Minestrone Soup
Equipment
- Large Stock Pot
- Saucepan
Ingredients
- 3 tbsp olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 4 cups tomato sauce
- 2 cups water
- 1/2 cup red wine (optional)
- 2 tbsp chopped fresh basil
- 1 cup canned kidney beans, drained
- 2 cups baby spinach, rinsed
- 1 (15 ounces) can green beans
- 3 zucchinis, quartered and sliced
- 1 tbsp chopped fresh oregano
- Salt and pepper to taste
- 1/2 cup seashell pasta
- 2 tbsp grated Parmesan cheese for topping
- 1 tbsp olive oil
Instructions
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
- Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
- Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
- Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
