Louann's Minestrone Soup
Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minThis minestrone comes together fast and tastes like it simmered all day.
Sauté onions and garlic in dry sherry until soft, add vegetable stock, canned tomatoes with their juice, kidney beans, tomato paste, and fresh vegetables (zucchini and green beans). Toss in dried basil and oregano, bring it to a boil, then simmer covered for 30 minutes while small pasta cooks directly in the soup. A splash of hot sauce and black pepper give it a kick.
Serve it hot with crusty bread and grated Parmesan on top.
Cooking Tips
- Sauté in sherry instead of oil for lighter flavor (add more if needed)
- Cut vegetables into similar-sized pieces for even cooking
- Add pasta in the last 10 minutes to prevent overcooking
- Adjust hot sauce to your heat preference
Ingredients
Directions
In a large pot, sauté the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed.
Add everything else, and bring it to a boil over medium-high heat.
Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Comments
This chef should be on iron chef! absolutely delicious! i would love to share recipes with this [email protected]
I made this soup for my family and they all raved about it. Excellent recipe Louann...you sure we aren't related LOL Thanks