Minestrone Soup

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By Judy Garcia
from Gunnison, UT

This recipe is a combination of several I found on the internet. Both my husband and I think it is the best we have tasted.

serves 4-6
prep time 45 Min
cook time 1 Hr 30 Min
method Stove Top


  •   2 Tbsp
    olive oil
  •   4 clove
    garlic, minced
  •   1
    onion, chopped
  •   2 stalk(s)
    celery, sliced thin
  •   2
    carrots, sliced thin
  •   4-5 c
    vegetable broth
  •   8 oz
    can tomato sauce
  •   1/2 c
    cooked kidney beans, drained & rinsed
  •   1/2 c
    cooked white beans, drained & rinsed
  •   1/2 c
    fresh green beans in bite-sized pieces
  •   1-2 c
    baby spinach, rinsed
  •   1-2
    zucchini, quartered & sliced
  •   1 Tbsp
    chopped fresh oregano (or 1 tsp. dried)
  •   2 Tbsp
    chopped fresh basil (or 2 tsp. dried)
    salt & pepper to taste
  •   1/2 c
    uncooked small pasta (shells or macaroni)
    grated fresh parmesan cheese for topping

How To Make

  • 1
    In a large stock or soup pot, heat olive oil and saute garlic over medium heat for 2-3 minutes. Add onion, celery, and carrots, and saute for an additional 6-7 minutes.
  • 2
    Add vegetable broth and tomato sauce; bring to a boil, stirring frequently. Add green beans and simmer for about 15 minutes.
  • 3
    Reduce heat to low and add kidney and white beans, spinach, zucchini, salt, pepper, oregano and basil. Add pasta and simmer 15 minutes until pasta is tender.
  • 4
    Ladle into serving bowls; top with grated fresh Parmesan cheese.

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