Vegetable Minestrone with Fresh Herbs

Recipe Collection: Dinner

Hearty Italian Vegetable Minestrone warms up your day with a vibrant and satisfying soup brimming with fresh vegetables and aromatic herbs. This vegetarian-friendly recipe, using vegetable broth, is perfect for those seeking a comforting meal. With its rich tomato base and a medley of flavors, it’s ideal for cozy dinners or meal prep.

This versatile dish can be enjoyed on its own or paired with crusty bread and a glass of merlot. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe today and enjoy step-by-step guidance for a delicious homemade meal!

Overview

This Savory Vegetable Minestrone with Fresh Herbs is a hearty and flavorful soup inspired by the classic minestrone served at Sheepherder's Inn in Sacramento, California. Packed with a variety of vegetables and fresh herbs, this soup is perfect for a cozy dinner with a side of hearty bread and a glass of merlot.

Diet Type

Vegetarian (if using vegetable broth)

Allergies

Gluten (pasta), Dairy (Parmesan cheese)

Cuisine

Italian

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 3 Tablespoons (tbsp) olive oil
• 3 Cloves garlic, minced
• 2 Medium onions, minced
• 2 Cups celery, sliced
• 5 Medium carrots, sliced
• 4 Cups tomato sauce
• 2 Cups chicken broth
• 2 Cups water
• 0.5 Cups red wine, optional
• 3 Medium zucchinis, sliced
• 2 Cups baby spinach, rinsed
• 2 Cups green beans, cut
• 1 Cup kidney beans, drained
• 2 Tablespoons fresh basil, minced
• 1 Tablespoon fresh oregano, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.5 Cups shell pasta
• 2 Tablespoons Parmesan cheese, grated

Steps

1. Gather all the ingredients.
2. Heat 3 tablespoons of olive oil in a large stockpot over medium-low heat. Sauté the minced garlic in the hot oil until fragrant, about 2 to 3 minutes. Add the minced onions and cook until translucent, about 4 to 5 minutes.
3. Add the sliced celery and sliced carrots to the pot and sauté for 1 to 2 minutes.
4. Pour in the tomato sauce, chicken or vegetable broth, and water. Bring the mixture to a boil, stirring frequently. Add the red wine, if using, and reduce the heat to low.
5. Stir in the sliced zucchinis, rinsed spinach, green beans, drained kidney beans, minced basil, and oregano. Season with salt and pepper to taste. Simmer the soup until heated through, about 30 to 40 minutes.
6. Meanwhile, fill a medium saucepan with water and bring to a boil. Cook the shell pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 to 8 minutes. Drain and set aside.
7. Place 2 tablespoons of the cooked pasta into individual serving bowls. Ladle the soup over the pasta and sprinkle with grated Parmesan cheese.
8. Drizzle with 1 tablespoon of olive oil before serving.

Enjoy this comforting and nutritious soup with your favorite bread and a nice merlot for a complete meal!