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 requires about 4 hours and 15 minutes from start to finish. This recipe serves 4. One serving contains 426 calories, 25g of protein, and 5g of fat. A mixture of basil garnish, bay leaves, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather cheap main course for Autumn. This recipe is typical of Mediterranean cuisine. If you like this recipe, take a look at these similar recipes: Minestrone Soup with Quinoa Pasta, Minestrone Soup with Butternut Squash, Kale and White Beans {How We Eat on a Budget}, and Tuscan Soup with White Beans, Vegetables, and Herbs.

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, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Minestrone. 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.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Color:Bright garnet red. Bouquet: Complex and developed with ripe fruit aromas. Palate: Intense and rich with great weight and extract, sweetness of ripe fruit linger in long finish. Recommended with: Duck, game birds, and red meat dishes. An excellent match with a fine cheese course.