Minestrone Soup

5 from 3 votes

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

Cook Time30

Total Time50

Course: Main Course, Soup

Cuisine: Italian

Keyword: Minestrone Soup Recipe

Servings:

Calories: 200kcal

Ingredients

½ onion diced
2 large cloves garlic chopped
½ cup Marsala cooking wine
30 ounces petite diced tomatoes
32 ounces beef broth
2 ounces tomato paste
1 tablespoon dried oregano
½ tablespoon dried basil
2 bay leaves
salt and pepper
parmesan rind
2 cups carrots diced
2 cups ditalini pasta
2 large zucchini diced
1 can northern beans
1 can kidney beans

Instructions

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.

Notes

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.

Nutrition