Hearty Minestrone

Cindi Bauer


This is one of two really delicious minestrone soups I enjoy making. While this minestrone is made without meat, it is packed with lots of flavor, an abundance of vegetables, plus I added 2 kinds of beans to the soup. My family enjoys this hearty minestrone soup, and I hope yours will too!


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4 tablesp.
vegetable oil, divided
3 large
cloves garlic, minced
1 medium
onion, diced (about a 2/3 cup)
3/4 cup
thinly sliced celery
1-1/2 cups
sliced carrots, cut extremely thin
32 oz.
reduced sodium chicken broth
1 (15 oz.)
can tomato sauce
(14.5 oz.) can diced tomatoes
(15.5 oz.) can dark red kidney beans, drained & rinsed
1 (15 oz.)
can great northern beans, drained & rinsed
1-1/2 cups
chopped russet potatoes
1 tsp.
chicken bouillon granules
1 tsp.
dried oregano
2 tsp.
dried basil leaves
(l added a light sprinkle)
(l added 6 grinds from a pepper mill)
1/2 cup
small shell pasta
1 (good)
handful of baby spinach (stems removed, rinsed & patted dry with a paper towel, and torn into small pieces)
kraft grated parmesan cheese, to garnish the soup (optional)

How to Make Hearty Minestrone


  • 1Heat 3 tablespoons of vegetable oil in a large stock-pot over medium to medium-low heat.
  • 2Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
  • 3Add the garlic, and sauté the garlic for 1 minute.
  • 4Add the remaining tablespoon of vegetable oil to the pot, plus the celery and carrots, and sauté the vegetables for 2 minutes.
  • 5Add the chicken broth, tomato sauce, diced tomatoes, kidney beans, great northern beans, potatoes, chicken bouillon granules, oregano, basil, salt and pepper.
  • 6Cover the pot, bring soup to a boil, then reduce the heat to a simmer, and simmer the soup covered, for 30 minutes. (I stir the soup once or twice while it's simmering.)
  • 7While the soup is simmering, in a small saucepan, add water to it, plus a little bit of vegetable oil, and a 1/2 teaspoon of salt. Bring water to a boil, then add the pasta.
  • 8Once the water comes to a second boil, which doesn't take long, cook the shells for 8 minutes; stirring the pasta frequently.
  • 9Once the pasta is cooked, drain pasta in a colander, and gently rinse it under cold water. Drain well, then set the pasta aside, covered, until it's time to add it to the stock-pot.
  • 10After the soup has simmered for 30 minutes, add the cooked pasta and the spinach. Stir the soup, and then ladle the soup in to bowls.
  • 11Top each bowl of soup with a bit of the parmesan cheese, if desired.

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