Quick Minestrone Soup

16 ingredients
10 steps

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, sliced (about 1 cup)
  • 2 carrots, sliced (about 1 cup)
  • 2 celery ribs, coarsely chopped (about 1 1/3 cups)
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 6 cups vegetable or chicken broth
  • 1/3 cup dry sherry
  • 1 medium zucchini, chunked (about 1 cup)
  • 2 medium tomatoes, peeled, seeded, and diced or 1/2 cups canned crushed tomatoes
  • 1/4 pound fresh green beans, cut into 2-inch pieces
  • 2 cups cooked kidney beans, drained
  • 1/4 cup fusilli (spiral) pasta
  • Salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese, plus additional for the table

Directions

  1. 1
    Heat the oil in a 4-quart saucepan over medium-high heat.
  2. 2
    Add the onion and saute until softened, about 5 minutes.
  3. 3
    Stir in carrots, celery, garlic, basil, and oregano.
  4. 4
    Then add the broth, bring to a boil, reduce heat, and simmer 5 minutes.
  5. 5
    Add the sherry, zucchini, tomatoes, green beans, kidney beans, and fusilli.
  6. 6
    Simmer an additional 10 to 15 minutes or until pasta is cooked.
  7. 7
    Season with salt and pepper.
  8. 8
    Taste and adjust seasoning.
  9. 9
    Stir in Parmesan just before serving.
  10. 10
    Serve with additional Parmesan cheese at the table, if desired.

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