Minestrone Soup

Minestrone Soup Recipe

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Ida Holyfield


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


★★★★★ 1 vote

45 Min
1 Hr


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3 Tbsp
olive oil
3 clove
garlic, finely minced
onions, chopped
2 c
chopped celery, including some greens
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
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


  • 1In 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.
  • 2Add 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.
  • 3Add cooked pasta to soup. Sprinkle parmesan cheese on top of individual servings.

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About Minestrone Soup

Course/Dish: Vegetable Soup

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