This flavorful and comforting soup will become a staple in your house. Remember, this minestrone soup is easy to make and is sure to please the entire family. Enjoy!
Cookware Item Used For This Recipe:
3 Tablespoons Salted Butter
1 Large Onion
4 Cloves Minced Garlic
5 oz Diced Pancetta
1 Cup Chopped Carrots
1/4 Cup Chopped Celery
1 Zucchini Chopped
1 Can Diced Tomatoes (lightly drained)
6 Cups Vegetable Broth
1 Tablespoon Italian Seasoning
2 Bay Leaves
Black Pepper (to taste)
1 Can Cannellini Beans
1 1/2 Cup Pasta (of your choice)
2 Handfuls of Spinach, roughly chopped
1/2 Cup White Wine
2 Tablespoons Basil Pesto
Parmesan For Topping
To make this delicious soup, simply gather all of the ingredients and have them ready. Then, chop the onion, celery, carrots, and garlic. Heat the butter in a large pot over medium-high heat in your favorite stockpot. I love my 8 qt 360 Cookware stockpot for making all soups. Then add the vegetables and cook until they are soft, about 5 minutes.
Next, add the canned tomatoes, pancetta, vegetable broth, Italian seasoning and bay leaf and bring to a boil. Then, add the zucchini, beans and pasta and reduce the heat to low and simmer for 25-30 minutes.
To finish it off, you will stir in the spinach, white wine (I prefer to use Decoy Chardonnay and enjoy the rest of the bottle to serve with the soup), basil pesto and season with pepper to taste. Let ingredients come together for an additional 10-20 minutes or until the spinach has changed color to a dark leafy green.
Serve the soup hot, with a sprinkle of freshly grated Parmesan cheese and slices of crusty bread. Enjoy!