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