Great-Aunt Lillian's Minestrone Soup
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Family Tested & Approved
olive oil, extra virgin
chicken broth or vegetable broth if making a vegetarian version
red kidney beans, drained and rinsed
white beans, drained
garbanzo beans, drained
fresh parsley, chopped
freshly ground black pepper
red pepper flakes
small shell macaroni
parmigiano-reggiano, grated, for topping
Heat two tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.
Last Updated: Wed, Sep 23, 2015