Minestrone Soup

Minestrone Soup

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Ida Holyfield


This soup is a meal. Great for the upcoming farmers market season.


★★★★★ 1 vote

45 Min
1 Hr


  • 3 Tbsp
    olive oil
  • 3 clove
    garlic, finely minced
  • 2
    onions, chopped
  • 2 c
    chopped celery, including some greens
  • 5
    carrots, sliced into rounds
  • 2 c
    vegetable broth (or chicken)
  • 2 c
  • 4 c
    tomato sauce
  • 1 can(s)
    kidney beans, drained
  • 1 can(s)
    green beans
  • 2 c
    spinach, rinsed
  • 3
    zucchinis, small, quartered and sliced
  • 1/2 Tbsp
    dry oregano
  • 1 Tbsp
    dry basil
  • ·
    cooked pasta of choice (seashell, bowtie, penne)
  • ·
    salt and pepper
  • 2 Tbsp
    parmesan cheese

How to Make Minestrone Soup


  1. In a large stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic, celery and carrots, saute for 5 to 6 minutes. Do not allow garlic to brown.
  2. Add vegetable broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes.
  3. Add cooked pasta to soup. Sprinkle parmesan cheese on top of individual servings.

Printable Recipe Card

About Minestrone Soup

Course/Dish: Vegetable Soup

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