Quick Minestrone Soup
Bonnie Tandy Leblang
With a quick glance, this may seem to have a long list of ingredients. But basically, it’s just some beans and pasta, with lots of vegetables and seasonings, cooked in a broth.
Serves8 appetizer servings; 4 entree servings
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free, Vegetarian
Type of DishSoup
- 2 tablespoons olive oil
- 1 medium onion, sliced (about 1 cup)
- 2 carrots, sliced (about 1 cup)
- 2 celery ribs, coarsely chopped (about 1 1/3 cups)
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 6 cups vegetable or chicken broth
- 1/3 cup dry sherry
- 1 medium zucchini, chunked (about 1 cup)
- 2 medium tomatoes, peeled, seeded, and diced or ½ cups canned crushed tomatoes
- ¼ pound fresh green beans, cut into 2-inch pieces
- 2 cups cooked kidney beans, drained
- ¼ cup fusilli (spiral) pasta
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese, plus additional for the table
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and saute until softened, about 5 minutes. Stir in carrots, celery, garlic, basil, and oregano. Then add the broth, bring to a boil, reduce heat, and simmer 5 minutes.
Add the sherry, zucchini, tomatoes, green beans, kidney beans, and fusilli. Simmer an additional 10 to 15 minutes or until pasta is cooked. Season with salt and pepper. Taste and adjust seasoning. Stir in Parmesan just before serving.
Serve with additional Parmesan cheese at the table, if desired.
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1994 Bonnie Tandy Leblang