Zucchini and Spinach Minestrone

Zucchini and Spinach Minestrone


2082 people made this

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


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)

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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