Rustic Italian Vegetable Minestrone

Recipe Collection: Dinner

Rustic Italian Vegetable Minestrone warms up your day with a vibrant and hearty soup brimming with fresh vegetables and fragrant herbs. This vegetarian dish is perfect for those seeking a comforting meal that’s both nutritious and satisfying. With its rich tomato base and a medley of seasonal veggies, this Italian classic is gluten and dairy-free, making it suitable for various dietary needs.

The flavor profile is a delightful blend of earthy, sweet, and aromatic notes, making it versatile for any occasion—enjoy it as a main course or a side dish. You can easily select this recipe from the easyChef Pro App, where you’ll find personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep.

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Overview

This Hearty Vegetable Minestrone is a delicious and nutritious soup inspired by the classic version served at Sheepherder's Inn in Sacramento, California. Packed with fresh vegetables and aromatic herbs, this soup is perfect for a cozy dinner, offering a rich and satisfying flavor profile.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

Italian

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

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

Steps

1. 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.
2. Add the minced celery and sliced carrots to the pot and sauté for 1 to 2 minutes.
3. Pour in the tomato sauce, chicken broth, and water. Bring the mixture to a boil, stirring frequently. Add the red wine and reduce the heat to low.
4. Stir in the sliced zucchinis, rinsed baby spinach, sliced green beans, drained kidney beans, minced basil, and minced oregano. Season with 1 pinch of salt and 1 pinch of pepper. Simmer the soup until heated through, about 30 to 40 minutes.
5. 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.
6. Place 2 tablespoons of the cooked pasta into individual serving bowls. Ladle the soup over the pasta and sprinkle with grated Parmesan cheese.
7. Drizzle with 1 tablespoon of olive oil before serving.

Enjoy this hearty and flavorful minestrone soup with a side of crusty bread and a glass of merlot for a complete meal.