This delicious classic minestrone soup tastes just like Grandma's old-fashioned recipe. Made from scratch, veggies, broth, spices, beans, and pasta are simmered together for a rich, hearty dinner that tastes amazing!
- ½ onion diced
- 2 large cloves of garlic chopped
- 2-15 ounce can petite diced tomatoes
- ½ cup marsala cooking wine
- 32 ounces beef broth
- 1-2 ounce can tomato paste
- 2 cups diced carrots
- 2 large zucchini diced
- 2 cups ditalini pasta* see notes
- 1 can northern beans
- 1 can kidney beans
- 1 tablespoon dried oregano
- ½ tablespoon dried basil
- 2 bay leaves
- parmesan rind
- salt and pepper
Saute onion and garlic in olive oil in a large dutch oven until translucent.
Pour in marsala wine and both cans of diced tomatoes and simmer until the liquid has reduced by half.
Add broth, seasonings, tomato paste, parmesan rind, and carrots and bring to boil.
Allow to boil for 1-2 minutes, then add the pasta and zucchini. Simmer until pasta is cooked and zucchini is tender, then stir in beans and turn off the heat.
Remove bay leaves and the remainder of the parmesan rind.
Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 385mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4414IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg