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I created this minestrone soup after becoming tired of the excess salt and lack of veggies in canned ones. I based this recipe off of the delicious, vegetable-rich minestrone served at Sheepherder’s Inn in Sacramento, California. Serve with hearty bread, romaine salad, and a nice merlot.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 4 cups tomato sauce
- 2 cups chicken broth
- 2 cups water
- ½ cup red wine (Optional)
- 3 zucchinis, quartered and sliced
- 2 cups baby spinach, rinsed
- 1 (15 ounce) can green beans
- 1 cup canned kidney beans, drained
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- salt and pepper to taste
- ½ cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Directions
Step 1
Heat olive oil in a large stockpot over medium-low heat. Saut? garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes. Add celery and carrots; saut? for 1 to 2 minutes.
Step 2
Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
Step 3
Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
Step 4
Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese. Spray with olive oil to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 7% |
| Cholesterol1mg | 0% |
| Sodium1142mg | 50% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber8g | 29% |
| Total Sugars11g | |
| Protein9g | |
| Vitamin C30mg | 151% |
| Calcium112mg | 9% |
| Iron3mg | 18% |
| Potassium997mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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