Zucchini and Spinach Minestrone

    Zucchini and Spinach Minestrone

    Recipe Picture:Zucchini and Spinach Minestrone
    9

    Zucchini and Spinach Minestrone

    (2296)
    1hour25min


    2083 people made this

    Make a weeknight dinner special - serve this hearty soup with crusty bread, cos salad and a nice merlot!

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 onions, peeled and diced
    • 4 stalks celery (2 cups), diced
    • 5 carrots, peeled and sliced
    • 2 cups (500ml) chicken stock or vegetable stock
    • 2 cups (500ml) water
    • 2 (700ml) jars passata or crushed tomatoes
    • 1/2 cup (125ml) red wine
    • 1 tin (400g) kidney beans, drained
    • 1 (250g) tin green beans, trimmed
    • 2 cups (100g) baby spinach, rinsed
    • 3 zucchini, quartered and sliced
    • small handful chopped fresh oregano
    • good handful chopped fresh basil
    • salt and freshly ground black pepper, to taste
    • 100g small sized pasta, like risoni or bows
    • 2 tablespoons freshly grated Parmesan cheese to serve
    • 1 tablespoon extra virgin olive oil (optional)

    Directions
    Preparation:35min  ›  Cook:50min  ›  Ready in:1hour25min 

    1. In a large stockpot over medium low heat heat olive oil and fry garlic for 2 to 3 minutes. Add onion continue frying for 4 to 5 minutes. Add celery and carrots, fry further 1 to 2 minutes.
    2. Add the stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add pasta during the last 10 minutes of cooking.
    3. Once pasta is tender, ladle soup into bowls and sprinkle with Parmesan cheese. Serve with a drizzle of olive oil, if desired.
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    Reviews and Ratings
    Global Ratings:
    (2296)

    Reviews in English (1633)

    by
    546

    This is a great recipe, I made minor changes and it tasted great!!! CHANGED: zucchini-2ea.,Chicken Broth- 4 cups, No red wine-replaced with White, 1 TBSP of crushed basil in jar instead of fresh, 1 TSP of dried oregano instead of fresh. ADDED 2ea.- yellow squash, 1ea.-28oz. can whole tomatoes- no juice just cut up tomatoe in 4 pieces and 5-Red potatoes cut up. After everything cooked for about 1 1/2 hours, I then puree appox. 1/3 of the soup to a thick texture and mixed to back in with the rest. MY FAMILY LOVED IT!!!!!!!!!!  -  31 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    406

    I've used this recipe every winter since I found the posting. Jaime's recipe is terrific & I've made several changes which make it more appealing to my family. I omit green beans & replace them with cannellini beans along with the Red kidney beans. I use lots of fresh spinach and cabbage if I have it. Ditalini is our favorite soup pasta, it hold up better than shells. We like lots of veggies so I didn't decrease any amounts of carrots, zucchini or celery. The first stage of sauteing the aromatic veggies is so important. It is the basis for a terrific soup. Thank you, Jaime! This is comfort food at its best.  -  08 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    275

    Fabulous recipe! I did some substitutions though: I used potatoes instead of zucchini, and I added white wine instead of red. I also used italian-crushed tomatoes and only one small can of tomato sauce. This is a great recipe that can easily be modified to suit both your tastes and whatever you have in the cupboard. Husband loved it!  -  30 Jan 2002  (Review from Allrecipes USA and Canada)

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