Minestrone Soup

Judy Garcia


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.


☆☆☆☆☆ 0 votes

45 Min
1 Hr 30 Min
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 Minestrone Soup


  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.

Printable Recipe Card

About Minestrone Soup

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

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