Merry Minestrone

An array of veggies, beans and herbs packed into one flavorful side dish. Have this mouth-watering soup ready ahead of time and simply reheat to serve. Perfect for Italian cuisine!

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars

4 Stars 100%

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

d66fdcca-6be3-496d-8c74-43a9c2e76e09

Prep Time 25 min
Total Time 1 hr 40 min
Servings 10

Ingredients

1: tablespoon vegetable oil

2: cloves garlic, finely chopped

1: medium onion, chopped (1/2 cup)

4: cups chicken broth or water

4: cups tomato juice

1: cup dry red wine or water

1: tablespoon dried basil leaves

1: teaspoon salt

1/2: teaspoon dried oregano leaves

1/4: teaspoon pepper

2: small zucchini, chopped (2 cups)

2: medium carrots, sliced (1 cup)

2: medium stalks celery, chopped (1 cup)

1: can (28 ounces) diced tomatoes, undrained

2: cans (15 to 16 ounces each) kidney, garbanzo or great northern beans, rinsed and drained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour.

EXPERT TIPS

Expert Tips

Refrigerate minestrone tightly covered no longer than 48 hours. To reheat, cover and heat to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

Stir in a 10-ounce package of frozen chopped spinach, thawed and squeezed to drain, with the vegetables.

Got questions? Our experts have the answers. Ask Betty now.