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

How to Make Great-Aunt Lillian's Minestrone Soup


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

Printable Recipe Card

About Great-Aunt Lillian's Minestrone Soup

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

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