Sarasota's Minestrone Soup

Prep Time
Cook Time
Ready In

"This was based on a very good recipe from the site; but I still felt it needed something. So, after playing around with the recipe, this is my version. It does make a large pot and depending on thick you like your soup, feel free to add a bit more broth if necessary. And, it isn't difficult, but it does take some chopping and prep work, but it's worth it. One note ... if you aren't going to eat it all. I suggest you warm up what you need, and add the pasta for that night or meal. Pasta can soak up a lot of liquid and become mushy if frozen. But the rest of soup freezes well. Make up the pasta ahead and freeze along side the soup. Then, just thaw both the soup and pasta and heat them up as needed. And don't forget to garnish with fresh chopped spinach, cheese and olive oil."

Original recipe yields 9 servings
  • Garnish


  • Serving Size: 1 (478.3 g)
  • Calories 241.6
  • Total Fat - 11 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0.5 mg
  • Sodium - 793 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 7.4 g
  • Sugars - 6.4 g
  • Protein - 12.6 g
  • Calcium - 131 mg
  • Iron - 3.7 mg
  • Vitamin C - 47.4 mg
  • Thiamin - 0.2 mg

Step 1

Base ... Add the olive oil to a large heavy pot and bring to medium high heat. Add in the celery, onion, garlic, carrots, potatoes, and red pepper flakes and cook on medium - medium high heat until the vegetables begin to get tender; about 5 minutes. Then add in the tomato paste and mix well to get up all the bits from the bottom, if any.

Step 2

Soup ... Add in the red wine, cook a minute - then the tomatoes, broth, water, V8 or vegetable juice (tomato juice can be substituted if you can get V8 or vegetable juice), beans, the dried Italian seasoning, bay leaf, thyme and bring to a light boil. If you have that parmesan rind ... now if the time to add it. It is a great touch, but not necessary. Reduce to medium low, add in the zucchini and simmer 10 minutes. At this point - check for seasoning; add any salt or pepper if necessary. Remember, we are still adding some vinegar, cheese as a garnish and fresh herbs, so go easy.

Step 3

Finish ... Bring the soup back to a light boil and add in the pasta and once it comes back to a boil, reduce to medium low and cook until tender. Finish by adding the fresh basil, parsley and the vinegar. Mix well and then taste once again for any additional salt and pepper. Don't forget to take the parmesan rind out if you used one and the bay leaf.

Step 4

Serve ... Ladle up and ENJOY! I like to finish mine with a handful of baby spinach, topped with grated parmesan, a drizzle of good olive oil. Serve with some crusty bread or an artichoke bruschetta or a salad, and that is dinner. Delicious.

Tips & Variations

No special items needed.


Mimi Bobeck

It was rainy yesterday and I decided on making a soup. Since joining I couldn't pass up looking for a good one to try. This is it and it's easy, delicious and just what I was looking for too!

review by:
(18 May 2014)


The only thing I added was some chopped kale and cabbage. Delicious!

review by:
(10 Dec 2013)