Minestrone Soup

Francine Lizotte


This full flavored Italian soup is incredibly tasty and healthy! This is one of the best dishes to make to wrap up summer because of all the fresh vegetables available!


☆☆☆☆☆ 0 votes

20 servings
25 Min
1 Hr
Stove Top


  • 3 Tbsp
    olive oil
  • 3 c
    white onions, chopped (substitute red onion)
  • 2 c
    celery, chopped
  • 2 c
    red peppers, seeded, ribs removed and chopped
  • 4 c
    carrots, peeled and sliced
  • 4 large
    cloves garlic, pressed
  • 8 c
    broth, preferably half beef and half vegetable
  • 2 Tbsp
    tomato paste
  • 1/2 c
    red wine *optional
  • 2 can(s)
    (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
  • 1 can(s)
    (19 oz.) red kidney beans, drained
  • 2 c
    green beans, cut into 1/2-inch pieces
  • 2 c
    baby spinach leaves, washed
  • 2 large
    zucchini, quartered and sliced
  • 1 Tbsp
    fresh oregano, chopped (substitute 1 tsp. dried oregano)
  • 2 Tbsp
    fresh basil, chopped (substitute 2 tsp. dried basil)
  • 1 Tbsp
    fresh thyme, chopped (substitute 1 tsp. dried thyme)
  • 1 Tbsp
    fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
  • 1 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    fresh parsley, chopped
  • 1 can(s)
    (19 oz.) italian tomatoes, chopped and liquid reserved
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2-1 Tbsp
    freshly squeezed lemon juice
  • 1 c
    ditalini, tubetti or any small pasta, cooked seperately and drained
  • ·
    grana padano cheese or asiago, grated, for garnish
  • 1 Tbsp
    very good quality olive oil, for drizzling (optional)

How to Make Minestrone Soup


  1. In a large stock pot over medium, heat olive oil and sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute.
  2. Add broth and tomato paste; bring to boil, stirring frequently. If using red wine, add it at this point. Reduce heat to low and add kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, parsley, rosemary, red pepper flakes, Italian tomatoes and its liquid, and black pepper. Simmer for 30 to 40 minutes, the longer the better; add lemon juice and rectified seasoning if needed.
  3. Add cooked pasta to minestrone; stir until well combined. Ladle soup into bowls; sprinkle cheese on top and drizzle a little olive oil. Serve
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=iY6pDeS9hbc

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