Quick and Easy Minestrone
Homemade soup is one of the most comforting meals, but it often takes a long time to prepare. That's what inspired this Quick and Easy Minestrone recipe! It takes just thirty minutes from start to finish but tastes like it's been simmering all day. This will be one of the best vegetable soup recipes you ever make.
With a simple base of red wine and vegetable broth, this simple soup has incredible flavor. It's also filled with fresh vegetables, but feel free to add more! This Quick and Easy Minestrone will warm you from head to toe which makes it the perfect fall meal.
Serves6 - 8 hearty portions
Preparation Time10 min
Cooking Time20 min
One Pot MealYes
Ingredients
- 2 tablespoon olive oil
- 4 cup vegetable broth, low sodium preferred
- 1 cup dry red wine
- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 8 ounce baby carrots, chopped
- 1/2 onion, diced
- 3 clove garlic, minced
- 2 celery stalks, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- salt and pepper to taste
- 2 cup (1/2 box dry) cooked pasta, ditalini preferred
- 1 medium zucchini, chopped
- 2 cup fresh spinach, cleaned well and chopped
- Parmesan cheese for garnish
Instructions
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In a large pot, heat olive oil over medium-high heat. Add onions, carrots, celery, and garlic. Stir and cook until vegetables begin to soften.
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Pour red wine into pot. Bring to a boil to reduce. Scrape bottom of pan (this will create more flavor). Add herbs to the pot and stir well.
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Add beans, tomatoes, broth, salt, and pepper. Simmer on medium-low heat for 15 minutes.
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Add spinach and zucchini and simmer for 5 more minutes.
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Stir in pre-cooked pasta.
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When ready to serve, ladle into bowls. Finish with freshly grated Parmesan cheese on top and breadsticks if desired.