Everyone needs that one, go-to dish that’s perfect for easing the burden on new parents, nursing a neighbor back to health, or comforting a friend after a loss. This is mine—vegetable minestrone!
My dear friend and college roommate, Anna, made this dish for our family after Cadence was born. It was the most delicious thing I had eaten in WEEKS!
It’s stuffed full of good-for-you ingredients, which is so important when you’re recovering from an illness, loss or recent birth.
In terms of ease, this recipe is almost fool-proof. Each time I make it, it’s slightly different—I just use whatever veggies I have on hand. So don’t worry about sticking too closely to the quantities.
I always keep extra chicken broth on hand to adjust the liquid level as it simmers. And always, ALWAYS taste and adjust the seasoning toward the end of the cook.
Warning…this recipe takes time! But trust me, you can absolutely taste those hours of simmering!
Enjoy!!
- 1 Tbs Olive oil
- 2 cloves garlic, chopped
- 2 onions, chopped
- 2 carrots, chopped
- 30 oz chicken broth
- 1 28oz can crushed tomatoes
- 1 15oz can tomato sauce
- 1 can green beans, drained
- 1 can white beans, drained
- 1 can red beans, drained
- 2 handfulls of baby spinach
- 2 zucchinis, sliced and quartered
- 8 oz mushrooms
- 1/2 cup red wine
- 1.5 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 6-8 oz penne or fusilli pasta, cooked (optional)
- In a large pot, over medium-high head, saute carrots, garlic, and onions in olive oil, until the onions are soft and translucent. 1-2 minutes. Be careful not to burn the garlic!
- Add broth, wine and tomato sauce and bring to boil.
- Once boiling, add beans, green beans, tomatoes, spinach, zucchini, mushrooms and seasonings. Reduce to low and simmer covered, for 4-6 hours. Adjust liquid as needed.
- Cook pasta separately, according to package directions. Add pasta before serving
- Serve with Parmesan cheese and crusty bread!
- Saute onions and garlic over medium-high head for 30 seconds. Add to crock pot
- Add all ingredients except mushrooms, zucchini, and spinach to the crock pot. Coo on LOW for 6-8 hours or HIGH for 3-4 hours.
- minutes before the soup is done add the mushrooms, zucchini, and spinach and turn to high (if on low) for the remainder of the time.
- Cook pasta separately, according to package directions. Add pasta before serving
- Serve with Parmesan cheese and crusty bread!
Easy, fast & fun
I'd love to hear what you think!