Minestrone is usually made with whatever vegetables are in-season, so this example uses fall veggies, like winter squash and potatoes, plus a few frozen ones to add more depth and amp up the nutritional content. I’m recommending either the Merlot or Zinfandel to pair with the soup and some crusty warm bread!
Ingredients to serve four people
- 1 onion, peeled and diced
- 1 garlic clove, peeled and minced or grated
- 1 butternut squash, peeled and cut into about 1-inch cubes
- 1 potato, cut into about 1-inch cubes to match squash
- 2 carrots peeled, and diced
- 1 tsp dried oregano
- ½ cup frozen corn
- 1 cup frozen green beans
- 1 ½ cups cannellini beans, cooked (it’s easiest to use one 15 oz can)
- 3 cups roughly chopped spinach
- 6 cups of unsalted chicken or vegetable broth
- ¼ tsp salt
- ½ tsp ground black pepper
- Cooking oil
- Freshly grated Parmigiano Reggiano
- Warm about 1 tbsp of oil in a large Dutch Oven (or other heavy-duty pot with a lid) over medium-high heat. Add onion and cook until softened, then add garlic and cook about another minute or two.
- Add squash, potatoes, carrots, oregano, broth, salt and pepper and bring to a boil. Reduce heat and simmer for about 5 minutes.
- Add frozen veggies, spinach and beans and continue to cook for another 5 minutes. It’s ready to eat now or leave it on low for a little while longer to allow all the flavors marry together.
- Uncork the wine, ladle the soup into bowls and grate some fresh Parmigiano Reggiano over the top
*I’ve also added orzo or brown rice to this soup to make it a little more filling.
Why these wines
This soup has a lot of texture with the beans and variety of veggies in it, which also adds more complex flavors. The butternut squash and potatoes give it a rich texture without adding fat, but this richness means it will hold up to medium body, complex wines lines Zinfandel and Merlot.