Minestrone Soup

This easy, budget-friendly Minestrone Soup recipe is a simple and healthy vegetable-rich meal. A comforting tomato broth loaded with beans, fresh vegetables, & pasta shells.

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2 tbsp butter 2 cups yellow onion (diced) 1 1/2 cups zucchini (diced) 1 cup carrots (sliced) 3-4 cloves garlic (finely minced or pressed) 1/2 cup dry white wine 28 oz crushed tomatoes 1 tbsp Italian seasoning 2 tsp brown sugar 1 tsp worchestire sauce 6-8 cups vegetable or chicken broth 8-12 baby potatoes (quartered) 1 bay leaf 15 oz can kidney beans (drained & rinsed) 14 oz can cut green beans (drained & rinsed) 8 oz can corn (drained & rinsed) 8 oz pasta shells 4-6 cups fresh spinach (roughly chopped) 1/2-1 tsp kosher salt Shaved Parmesan (for topping) Learn more

– Melt butter in a large stock pot or dutch oven over medium heat. Add diced onion, zucchini, and sliced carrots. Saute 6-8 mins, stirring often, until beginning to soften. Add minced garlic and continue cooking another 1-2 minutes. – Stir in white wine and allow to simmer 1 min. Stir in crushed tomatoes, Italian seasoning, brown sugar, and Worcestershire sauce. Simmer for 2 more minutes.

– Add potatoes, broth, corn, and bay leaf to pot. Season with salt & pepper to taste. Bring pot a boil, cover, and turn to a simmer for 14-16 minutes. – Add green beans, kidney beans, and pasta shells and continue simmering 8-10 minutes, adding broth as needed, until pasta is al dente and potatoes are tender.

Remove bay leaf, and add roughly chopped spinach. Continue simmering until spinach has wilted. Remove from heat & serve topped with a sprinkle of Parmesan.