Minestrone Soup

Anita Hoffman


This soup will warm your soul with its great flavor and wonderful aroma.
Photo adapted from Food.com.


★★★★★ 1 vote

20 Min
50 Min
Stove Top


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4 c
vegetable broth
1 can(s)
(14 ounces) diced tomatoes, undrained
small onion, chopped
1/4 c
celery, cut into 1 inch pieces (about 1/2 stalk)
2 Tbsp
chopped parsley
1/2 tsp
dash pepper and dash salt
4 tsp
minced garlic
1 can(s)
(16 ounces) kidney beans, drained
1 can(s)
(15 ounces) small white beans or great northern beans, drained
1/2 c
chopped zucchini
1/2 c
frozen, cut italian green beans
1/2 c
diced carrot
1/2 c
chopped cabbage
3/4 c
uncooked pasta (elbow macaroni, small shell pasta, mini bowtie pasta)
1/2 c
red wine

How to Make Minestrone Soup


  • 1Heat 3 tablespoons of olive oil over medium heat in a large soup pot or dutch oven.
    Saute onion, celery, garlic, carrots, green beans, cabbage, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • 2Add vegetable broth to pot, plus tomatoes, beans (kidney and white), salt, pepper, parsley and oregano.
    Bring soup to a boil; then reduce heat and allow to simmer for 20 minutes.
    Add red wine; simmer 10 minutes more.
    Then add pasta and cook for an additional 20 minutes.
  • 3Serve with grated Parmesan cheese.

Printable Recipe Card

About Minestrone Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian

Show 3 Comments & Reviews

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