Classic Minestrone

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A traditional vegetarian Italian soup, minestrone can withstand long cooking periods. It tastes even better on the second day.

Difficulty: Easy

Hands-on: 15 minutesTotal: 8 hours 15 minutes

Serves: 12

Ingredients

  • 3 Tbsp. olive oil
  • 1 cup minced onion
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 small zucchini, trimmed and chopped
  • 4 cups vegetable broth
  • 2 cans (14 oz.) diced tomatoes, drained
  • 2 cans (15 oz.) red kidney beans, drained
  • 2 cans (15 oz.) cannellini beans, drained
  • 1 can (28 oz.) Italian-style green beans
  • ½ cup diced carrots
  • 1 cup red wine (Chianti or Cabernet Sauvignon)
  • 2 cans (6 oz.) tomato paste
  • 2 Tbsp. minced parsley
  • 1½ tsp. dried oregano
  • 2 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. garlic powder
  • ½ tsp. Italian seasoning
  • 4 cups baby spinach
  • 1 cup cooked small pasta

Directions

  • In a large skillet, heat oil over medium heat. Sauté onion, celery, garlic, and zucchini 3–5 minutes until onion is translucent.
  • Add sautéed vegetables and vegetable broth to a 6-quart slow cooker, along with tomatoes, red and white beans, green beans, carrots, wine, tomato paste, parsley, oregano, salt, pepper, garlic powder, and Italian seasoning. Cover and cook on high 8 hours.
  • One hour prior to serving, stir in spinach. Pour into soup bowls and add 1 tablespoon cooked pasta to each bowl of soup.

Recipe Information

Serves: 12

Ingredients

  • 3 Tbsp. olive oil
  • 1 cup minced onion
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 small zucchini, trimmed and chopped
  • 4 cups vegetable broth
  • 2 cans (14 oz.) diced tomatoes, drained
  • 2 cans (15 oz.) red kidney beans, drained
  • 2 cans (15 oz.) cannellini beans, drained
  • 1 can (28 oz.) Italian-style green beans
  • ½ cup diced carrots
  • 1 cup red wine (Chianti or Cabernet Sauvignon)
  • 2 cans (6 oz.) tomato paste
  • 2 Tbsp. minced parsley
  • 1½ tsp. dried oregano
  • 2 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. garlic powder
  • ½ tsp. Italian seasoning
  • 4 cups baby spinach
  • 1 cup cooked small pasta

Directions

  • In a large skillet, heat oil over medium heat. Sauté onion, celery, garlic, and zucchini 3–5 minutes until onion is translucent.
  • Add sautéed vegetables and vegetable broth to a 6-quart slow cooker, along with tomatoes, red and white beans, green beans, carrots, wine, tomato paste, parsley, oregano, salt, pepper, garlic powder, and Italian seasoning. Cover and cook on high 8 hours.
  • One hour prior to serving, stir in spinach. Pour into soup bowls and add 1 tablespoon cooked pasta to each bowl of soup.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium930mg
Total Carbohydrate44g
Dietary Fiber9g
Sugars10g
Protein12g