Real Recipes From Real Home Cooks ®

minestrone soup

Recipe by
Judy Garcia
Gunnison, UT

My family loves minestrone soup, so when I found this online, I tweaked it to fit my family's tastes and this is the result. So flavorful and comforting.

yield 5 -6
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For minestrone soup

  • 2 Tbsp
    olive oil
  • 4 clove
    garlic, minced
  • 1 md
    onion, diced
  • 1 c
    (2-3 stalks) celery, chopped or sliced
  • 3
    carrots, chopped or sliced
  • 4-6 c
    vegetable or chicken broth
  • 1 can
    (14.5 oz) crushed tomatoes
  • 1 can
    kidney beans, drained and rinsed
  • 1 can
    great northern beans, drained and rinsed
  • 1/2 lb
    fresh green beans, bite sized pieces (can use 1 can of green beans)
  • 2 c
    baby spinach, rinsed and chopped (if desired)
  • 2 md
    zucchini, halved lengthwise and sliced
  • 1 Tbsp
    fresh oregano, chopped (or 1 tsp. dried)
  • 2 Tbsp
    fresh basil, chopped (or 2 tsp. dried)
  • 1 tsp
    salt (or to taste)
  • 1/4 tsp
    ground black pepper (or to taste)
  • 1/2 c
    dry ditalini pasta (or other small pasta)
  • grated parmesan cheese for topping

How To Make minestrone soup

  • Garlic, onion, celery and carrots sauteeing.
    In a large soup/stock pot, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add celery and carrots and continue to saute for 3-4 minutes longer.
  • Broth has been added.
    Add broth (amount depends on how much liquid you want in your finished soup) and crushed tomatoes; bring to a boil, stirring frequently.
  • Vegetables added
    Reduce heat to low and add drained beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes or until vegetables are tender. The longer you simmer, the more flavor your soup will have.
  • Vegetables added.
    Add ditalini (or other small pasta such as macaroni, shells, etc.) and continue to simmer 10-20 minutes longer; add spinach and simmer 2-3 minutes or until cooked.
  • Minestrone soup with a crusty hard roll and sprinkled with grated Parmesan.
    Ladle soup into serving bowls; top with grated fresh parmesan and serve with a hearty, crusty roll or bread.

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