1. Home
  2. Recipes
  3. Chunky Minestrone Soup

Chunky Minestrone Soup

Sina Mizrahi Recipe By
 
  • Cooking and Prep: 1 h 25 m
  • Serves: 8
  • Contains:

This soup isn’t just hearty and healthy — it’s flexible. I love the plethora of colors and textures in each bite from the vegetables and beans, as well as the heartiness of the pasta. I like to use Israeli couscous, because of its compact round shape, but any type of small pasta will do. You can also turn this soup into a complete meal by adding some meat or sausage.

Note: Red wine adds a great depth of flavor, so if you have some leftover wine, this is a great place to use it. (Don’t worry about little children — the alcohol evaporates, so you’re left with just a mild taste.)

Ingredients (17)

Main ingredients

Start Cooking

For the soup

  1. Heat the oil in a large 6-quart soup pot over a medium flame. Add the onion, garlic, zucchini, squash, carrots, and celery. Sauté for 8 to 9 minutes, stirring occasionally, until the onions are translucent.

  2. Add the red wine and deglaze the pot using a wooden spoon, scraping the bottom to release any bits that are stuck. Cook for 2 to 3 minutes.

  3. Add the crushed tomatoes, stock, beans, salt, pepper, and oregano. Bring to a boil, cover, and reduce heat to low. Simmer for at least 25 to 30 minutes.

  4. Ten minutes before serving, add the spinach, parsley, and pasta. Stir well and serve hot.

Tip:

If the soup is too thick, you can add hot water in small increments until it reaches the desired consistency.

Tags:
PDF
PRINT
EMAIL
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question How'd it turn out? Write a review. POST

Related
CONTENT

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP