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?
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 6-8 1x
Category:Soups
Ingredients
Scale
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
Instructions
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.
