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