Real Recipes From Real Home Cooks ®

minestrone soup

Recipe by
Eddie Szczerba
Ossining, NY

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

yield 12 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For minestrone soup

  • 1 md
  • 3 clove
  • 2 lg
  • 2 stalk
  • 2 md
  • 3 md
  • 1 pkg
    peas, frozen petite
  • 1 can
    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 md
    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

  • So satisfying!!
    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.
  • So satisfying!!
    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.
  • So satisfying!!
    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.
  • So satisfying!!
    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! :)