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Made-from-Scratch Minestrone Soup

Skip the meat and still make a hearty soup with our vegetarian minestrone soup recipe. This fall favorite will warm your tummy and uses a splash of red wine.

Serve up the ideal fall soup when you make this made-from-scratch minestrone recipe. Addie's minestrone is all veggies, making it the ideal recipe for all of your guests this fall. This tummy happy and hearty minestrone soup recipe uses a splash of red wine to add a truly warm and rich taste to this simple take and a well-known Italian classic. This recipe uses vegetables like celery, carrots, and onions to combine to make a sophisticated flavor. If you're feeling bold, consider trying it out with another one of your favorite veggies to make it all your own. 

From the Chef: 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 at school. The version below is a bit more "grown-up" with the addition of a dry red wine, which gives the soup an even richer taste.
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.

Serves6

Preparation Time15 min

Cooking Time30 min

Ingredients

  • 1/2 box dry mini shells pasta
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 8 ounces shredded carrots
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 1 tablespoon fresh thyme, chopped
  • 2 bay leaves
  • 1 (15-1/2-ounce) can cannellini beans, drained and rinsed
  • 1 (14-1/2-ounce) can diced tomatoes
  • Salt and pepper
  • 4 cups vegetable broth, low-sodium preferred
  • 2 cups fresh spinach, cleaned well and chopped
  • 1 small zucchini, chopped
  • Parmesan cheese, for garnish

Instructions:

  1. Bring a small pot of water to a boil. Add the pasta and cook until al dente. Drain and reserve.

  2. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and garlic. Stir and cook until the vegetables are beginning to soften, about 4 minutes.

  3. Add the red wine, scraping up any bits from the bottom of the pan. Bring to a boil and reduce the liquid. Add the thyme and bay leaves to the pot and stir well.

  4. Add beans, tomatoes, broth, salt, and pepper. Reduce the heat to medium-low and simmer for 20 minutes.

  5. Add the spinach and zucchini and simmer for 5 minutes until the vegetables soften.

  6. Stir in the cooked pasta.

  7. Remove the bay leaves, ladle into bowls, and serve with freshly grated Parmesan cheese.

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I love to use red wine in my cooking! Not only does it amplify the other wonderful flavors in the dish, but when you use it to deglaze a pan it really makes quick work of washing the dishes. Whether you are a vegetarian, or just want to try to eat a bit healthier, this minestrone is sure to fill you up and make you happy!

This Minstrone soup will be popular among White House staff even the President will like it. Soups are always refreshing and relaxing. Some even make this their meal especially when there are a lot of ingredients that are really filling.

Sounds easy tasty. If I happen not to have any red wine on hand, what can I use as a substitute?

This Hearty Vegetarian Minestrone soup is comfort food to the max. I love the use of fresh vegetables, and the red wine adds a nice note. A perfect weeknight dinner now that the weather has turned cold, this soup is easy to put together, and your family will love you for it. Definitely serve with the grated parmesan cheese, and I like to serve crispy Italian bread that can be broken up into chunks and put on top. YUM.

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