Great-Aunt Lillian's Minestrone Soup

Marsha Gardner


I was just a kid when my Great-Aunt Lillian passed away, but I do remember eating her minestrone soup when I stayed with her. I found her recipe in my Grandma Bush's recipe box. What a treasure to find.

pinch tips: How to Slice & Mince Vegetables Like a Pro





4 Tbsp
olive oil, extra virgin
1 c
onion, diced
1 c
zucchini, diced
1 c
italian green beans
1/2 c
celery, diced
4 clove
garlic, minced
4 c
chicken broth or vegetable broth if making a vegetarian version
1 can(s)
red kidney beans, drained and rinsed
1 can(s)
white beans, drained
1 can(s)
garbanzo beans, drained
3 can(s)
tomatoes, diced
3/4 c
carrots, shredded
2 Tbsp
fresh parsley, chopped
1 tsp
oregano, dried
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/2 tsp
basil, dried
1/4 tsp
thyme, dried
1/2 tsp
red pepper flakes
1 1/2 c
hot water
3 c
fresh baby spinach
3/4 c
small shell macaroni
parmigiano-reggiano, grated, for topping

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Dietary Needs: Vegetarian