Minestrone Soup with Pasta, Beans and Vegetables

Name: Minestrone Soup with Pasta, Beans and Vegetables
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 sprig Basil garnish, optional; 2 bay leaves; 794 grams diced tomatoes; 425 grams white (cannellini or navy) beans, drained; 2 carrots, peeled and chopped; 1 celery stalk, chopped; 473 milliliters cooked ditalini pasta; 1 teaspoons dried sage; 1 teaspoon dried thyme; 4 servings Salt and ground black pepper; 710 milliliters reduced-sodium vegetable or chicken broth; 237 milliliters onion, chopped; 4 Tbsps grated Parmesan or Romano cheese; 473 milliliters coarsely chopped fresh or frozen spinach, defrosted; 1 medium zucchini, chopped

Minestrone Soup with Pasta, Beans and Vegetables might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 587 calories, 29g of protein, and 5g of fat per serving. This recipe serves 4. It will be It is an affordable recipe for fans of Mediterranean food.

Instructions

Watch how to make this recipe.

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Ingredients you will need

Salt And Pepper

Bay Leaves

Tomato

Carrot

Celery

Beans

Broth

Onion

Thyme

Sage

Equipment you will use

Slow Cooker

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

Ingredients you will need

Ditalini

Zucchini

Spinach

Soup

Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top.

Ingredients you will need

Salt And Pepper

Parmesan

Bay Leaves

Soup

Equipment you will use

Bowl

Ladle

Garnish with basil, if desired.

Ingredients you will need

Basil

Equipment

Slow Cooker

Bowl

Ladle

Ingredients

Servings:

1sprig

Basil garnish, optional 2

bay leaves 794grams

diced tomatoes 425grams

white (cannellini or navy) beans, drained 2

carrots, peeled and chopped 1

celery stalk, chopped 473milliliters

cooked ditalini pasta 1teaspoons

dried sage 1teaspoon

dried thyme 4servings

Salt and ground black pepper 710milliliters

reduced-sodium vegetable or chicken broth 237milliliters

onion, chopped 4Tbsps

grated Parmesan or Romano cheese 473milliliters

coarsely chopped fresh or frozen spinach, defrosted 1medium

zucchini, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.