Minestrone II

Minestrone Ii

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List of ingredients is long, but the soup is easy to make! Lighten the ingredients by using low-sodium products.


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8 - 10
20 Min
2 Hr
Stove Top


  • 1 Tbsp
    butter or margarine
  • 1 large
    onion, chopped (1 cup)
  • 1 c
    chopped mushrooms
  • 1 c
    carrots, sliced
  • 2 clove
    minced garlic
  • 1 c
    v-8 or tomato juice
  • 4 1/2 c
  • 2 tsp
    beef bouillon granules
  • 2 tsp
    chicken bouillon granules
  • 1-14 oz. can(s)
    petite diced tomatoes
  • 1-14 oz. can(s)
    italian style petite diced tomatoes
  • 1-15 oz. can(s)
    garbanzo beans, rinsed and drained
  • 1-15 oz. can(s)
    cannelini beans, rinsed and drained
  • 1 tsp
  • 1/2 c
    ditalini pasta, uncooked
  • 1/4 c
    sliced black olives
  • 1 tsp
    italian seasoning
  • 1/2 tsp

How to Make Minestrone II


  1. Melt butter in a large pot. Add onion, mushrooms, and carrots. Cook, stirring frequently, until carrots are crisp-tender.
  2. Add the rest of the ingredients, except for the pasta, beans and olives. Bring to a boil.
  3. Reduce heat and simmer for appx. an hour. Add beans and simmer for an additional 15 minutes.
  4. Add pasta and olives and simmer until pasta is just cooked.
  5. Recipe can easily be made in a crock-pot, cooking on high for 2 or 3 hours before adding the beans, pasta and olives.
  6. Serve with grated parmesan cheese.

Printable Recipe Card

About Minestrone II

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

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