Minestrone Soup

Eddie Szczerba


Packed full of vegetables and other goodies this one is hard to resist! What a meal!! :)


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 1 medium
  • 3 clove
  • 2 large
  • 2 stalk(s)
  • 2 medium
  • 3 medium
  • 1 pkg
    peas, frozen petite
  • 1 can(s)
    red beans,15 ounce
  • 1/2 lb
    cooked small pasta,any shape(don't over cook!)
  • 3 Tbsp
  • 3 qt
    chicken stock
  • 1 c
    parsley, italian,chopped
  • 2 medium
    bay leaves, dried
  • 1 pt
    marinara sauce(i used my own but you can use store bought,the chunkier the better!)
  • 1 tsp
    salt and pepper or to taste
  • 1/2 pt
    parmigiano-reggiano, grated for garnish
  • 1 Tbsp
    red pepper flakes for garnish(optional)

How to Make Minestrone Soup


  1. Begin by rinsing peeling and dicing all of the vegetables. Start with the onion and garlic first,saute in the oil for 3-4 minutes until tender,add the rest of the vegetables and spices,herbs,saute for 10 minutes more.
  2. Add the chicken stock and marinara sauce and bring to a medium/high simmer stirring every so often.
    After about 25 minutes stir in the roux to thicken.
  3. Cook the pasta separately,don't over cook,leave a little bite to it. Drain and drizzle with olive oil. You can do this step while the soup is simmering to save time if you wish.
  4. When ready to serve scoop two or three tablespoons of pasta into the serving bowl and ladle in the piping hot soup. Garnish with grated cheese a a sprinkle or red crushed pepper and fresh parsley if desired,Bon appetito! :)

Printable Recipe Card

About Minestrone Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #FRESH

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