Louann’S Minestrone Soup

This robust minestrone soup is a comforting classic, packed with an abundance of fresh vegetables like zucchini, green beans, and kidney beans simmered in a rich tomato and vegetable stock base. The addition of dry sherry adds a subtle depth of flavor, while aromatic herbs like basil and oregain create a fragrant aroma. Perfect for cold evenings, this dish is not only satisfying but also healthy and easy to prepare. The combination of soft pasta and crisp-tender veggies offers a delightful texture contrast in every spoonful. Its an excellent make-ahead meal that tastes even better the next day, making it ideal for family dinners or meal prepping.

Cooking Method: Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Beginner

Servings: 6

Calories: 2317.2

Description

This robust minestrone soup is a comforting classic, packed with an abundance of fresh vegetables like zucchini, green beans, and kidney beans simmered in a rich tomato and vegetable stock base. The addition of dry sherry adds a subtle depth of flavor, while aromatic herbs like basil and oregain create a fragrant aroma. Perfect for cold evenings, this dish is not only satisfying but also healthy and easy to prepare. The combination of soft pasta and crisp-tender veggies offers a delightful texture contrast in every spoonful. Its an excellent make-ahead meal that tastes even better the next day, making it ideal for family dinners or meal prepping.

Ingredients

1 medium Onion, chopped
3 cloves Garlic, minced
1/4 cup Dry Sherry
4 cups Vegetable Stock
28 ounces Canned Roma Tomatoes, undrained
15 ounces Kidney Beans, drained and rinsed
1.5 tablespoons Tomato Paste
2 medium Zucchini, cut into small pieces
0.5 pounds Fresh Green Beans, sliced
1 teaspoon Salt
1 splash Tabasco Sauce (to taste)
0.5 teaspoon Freshly Ground Black Pepper
2 teaspoons Dried Basil
2 teaspoons Dried Oregano
0.5 cups Small Shell Macaroni

Directions

1
In a large pot, heat a splash of oil over medium heat. Add the chopped onion and minced garlic, sauting in the dry sherry until the onion becomes translucent and fragrant, about 5 minutes.
2
Stir in the vegetable stock, canned tomatoes, kidney beans, tomato paste, zucchini, green beans, macaroni, salt, pepper, basil, and oregano.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pasta and vegetables are tender.
5
Taste and adjust seasoning with salt, pepper, and a splash of Tabasco sauce if desired. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2317.2kcal

% Daily Value *
Total Fat 242.0g373%
Saturated Fat 36.1g181%
Cholesterol 0.0mg0%
Sodium 129.8mg6%
Total Carbohydrate 41.7g14%
Dietary Fiber 9.9g40%
Sugars 19.3g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, substitute the macaroni with gluten-free pasta or omit it entirely.

This soup freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

You can add other seasonal vegetables like carrots, celery, or spinach for extra nutrition and flavor.

If you prefer a thicker soup, mash some of the beans against the side of the pot while simmering.

Keywords: minestrone, soup, vegetable, bean, tomato, zucchini, green beans, macaroni, garlic, onion, sherry, herbs, comfort food, vegan, healthy, meal prep, dinner, winter, easy, homemade

Read it online: https://www.chefs-mate.com/recipe/louanns-minestrone-soup/