There is nothing better than Italian food made from scratch. Coming from a big Italian family, and marrying into one as well, I’ve been able to enjoy fresh pasta and sauces all my life. In Italy, just about everything you find to eat is made from scratch. Sure, most of the touristy places have amazing views and ok food, but if you’re on a gastronomic journey, you’ll find what you’re looking for in restaurants with a sassy Italian grandma behind the line.
In fact, one of my favorite bowls of made-from-scratch minestrone soups came from one such woman in a hole-in-the-wall spot that I wish I could remember the name of (there was much wine on that trip). But the minestrone soup was so unforgettable that I couldn’t wait to try out a recipe that would bring a little piece of Italy back home. This recipe has got all the bells and whistles of classic made-from-scratch minestrone soup: olive oil, tomatoes, cannellini beans, carrots, onions, celery, garlic, thyme, basil, spinach, and zucchini. As if these flavors don’t remind me of Italy enough, this recipe for minestrone soup adds in a cup of dry red wine, giving it a bolder, richer taste. The mini pasta shells are the cherry on top of this delectable delicacy.
The moment I tried this recipe out, I couldn’t help but use it in one of our family dinners. Wouldn’t you know it — it was a complete hit! Needless to say, I was able to successfully achieve that authentic, home-cooked vibe I was going for. After all, what better way to celebrate the togetherness of my big Italian family than with a soup that warms both the taste buds and the heart?
Addie’s recipe for made-from-scratch minestrone soup isn’t just great for big dinners, but it’s also an easy family favorite even just on regular days at the table. Surprisingly enough, my four-year-old loves having it, which is one way I can convince her to enjoy her veggies. Addie says, “When I was growing up, there was a family-owned restaurant a few towns over that featured minestrone soup as the “Soup of the Day” every Monday. My brother and I loved going there on the Mondays we had off from school. The version here is a bit more grown-up, with the addition of dry red wine, which gives the soup an even richer taste.”Print
Made-from-Scratch Minestrone Soup
Bring home a piece of Italy with this made-from-scratch minestrone soup. Its bold flavors are made even richer with a cup of red wine — what can get more Italian than that?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6-8 1x
- Category: Soups
- 8 ounces uncooked mini pasta shells
- 2 tablespoons olive oil
- 1/2 onion, diced
- 8 ounces shredded carrots
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 1 (14.-5-ounce) can diced tomatoes
- 4 cups vegetable broth, preferably low-sodium
- Kosher salt and freshly ground black pepper
- 2 cups fresh spinach, cleaned well, and chopped
- 1 small zucchini, chopped
- Bring a small pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring until the vegetables begin to soften, about 4 minutes.
- Add the wine, scraping up any bits from the bottom of the pan. Bring to a boil to reduce the liquid. Add the thyme and bay leaves to the pot and stir well.
- Add the beans, tomatoes, broth, salt, and pepper. Reduce the heat to medium-low and simmer for 20 minutes.
- Add the spinach and zucchini and simmer for 5 minutes, until the vegetables soften.
- Stir in the cooked pasta. Remove the bay leaves.
- Ladle into bowls and serve.
Keywords: minestrone, soup, minestrone soup