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!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course, Soup
Keyword: Minestrone Soup Recipe
2large cloves garlicchopped
½cupMarsala cooking wine
30ouncespetite diced tomatoes(two 5-ounce cans)
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 to 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.
TIP: This recipe could also be made in the slow cooker. Add all ingredients except the pasta and cook on low for 4 to 6 hours or high for 2 to 3 hours. Stir in pasta and cook for another 20 minutes or until the pasta is tender.TIP: You can add fresh cheese on the top before serving.