Real Recipes From Real Home Cooks ®

minestrone soup

(1 rating)
Recipe by
Ida Holyfield
Big Stone Gap, VA

This soup is a meal. Great for the upcoming farmers market season.

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 1 Hr

Ingredients For minestrone soup

  • 3 Tbsp
    olive oil
  • 3 clove
    garlic, finely minced
  • 2
    onions, chopped
  • 2 c
    chopped celery, including some greens
  • 5
    carrots, sliced into rounds
  • 2 c
    vegetable broth (or chicken)
  • 2 c
    water
  • 4 c
    tomato sauce
  • 1 can
    kidney beans, drained
  • 1 can
    green beans
  • 2 c
    spinach, rinsed
  • 3
    zucchinis, small, quartered and sliced
  • 1/2 Tbsp
    dry oregano
  • 1 Tbsp
    dry basil
  • cooked pasta of choice (seashell, bowtie, penne)
  • salt and pepper
  • 2 Tbsp
    parmesan cheese

How To Make minestrone soup

  • 1
    In a large stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic, celery and carrots, saute for 5 to 6 minutes. Do not allow garlic to brown.
  • 2
    Add vegetable broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes.
  • 3
    Add cooked pasta to soup. Sprinkle parmesan cheese on top of individual servings.

Categories & Tags for Minestrone Soup:

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