The Best Minestrone Soup

The Best Minestrone Soup

The best minestrone soup recipe you’ll ever make, the warm flavors and hearty texture of this classic comfort food rival that of Olive Garden’s infamous dish. Pair it with a side of crusty bread for a comfort food dinner that will have all your guests coming back for more!

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: servings

Ingredients

3 TB olive oil
1 medium onion, chopped
8 cloves garlic, chopped
8 cups vegetable broth
14 oz diced tomatoes, from a can, with juices
½ cup light red wine, such as Chianti
2 TB tomato paste
1 large celery stalk, thinly sliced
2 medium carrots, peeled and julienned
1 cup green beans, cut
15 oz kidney beans, from a can, rinsed and drained
15 oz white beans, from a can, rinsed and drained
1 medium zucchini, sliced
2 tsp dried oregano
2 tsp dried basil
2 TB fresh parsley, chopped
½ cup elbow pasta, or shell pasta, dry
kosher salt to taste
freshly ground black pepper to taste
Optional: freshly grated Parmesan to serve

Instructions

In a large heavy pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook until translucent, stirring frequently.
Add the broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Increase the heat to medium-high, and bring the ingredients to a boil for 15 minutes.
Add the green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring the mixture back to a boil, cooking for 10 minutes or until the pasta reaches the desired tenderness.
Season with additional kosher salt and freshly ground black pepper to taste. Garnish with freshly grated Parmesan, if desired. Serve with bread.

Equipment

1 Dutch Oven

Notes

Please see original article for variations and substitutions.

If you enjoyed this recipe, come back and give it a rating ♡

Nutrition (per serving)

Course: Dinner, Main

Cuisine: Italian

Diet: Low Fat, Low Lactose, Vegan, Vegetarian

Method: Stovetop