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.

★★★★★ 2 votes


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


1Heat two tablespoons of olive oil over medium heat in a large soup pot.
2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6I 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