Homemade Minestrone Soup



Homemade Minestrone Soup

This is a hearty & colorful vegetable packed soup that everyone enjoys. It is especially warming on a cold winter afternoon or evening. It is a filling meal on it’s own, but you can also serve it with a warm, crusty wedge of bread, and freshly grated Parmigiano-Reggiano cheese. A side salad of greens can be added if you want to add some raw vegetables, but keep it simple, because this is packed with plenty of veggies!


Lightly saute the vegetables below in a few TB. of olive oil until golden:

  • 1 -2 garlic cloves minced
  • 1 -2 carrots chopped
  • 1 – 2 celery ribs chopped
  • 1 red onion sliced
  • 2 bell peppers cubed
  • 2 cups of fresh mushrooms sliced
  • 1 medium (or 5 baby) zucchini sliced
  • 1 medium tomato diced
  • Cook Separately:
  • 2 cups of pasta (boil until al dente – gluten free works too)

In another large pot add together and simmer:

  • 4 – 6 cups of vegetable broth
  • 1 large can of diced tomatoes or a large jar of very good pasta sauce (you may add more if needed)

Add to the large pot of broth and stir:

  • 1 can of kidney beans
  • The sauteed vegetables above
  • The cooked pasta above
  • A few handfuls of chopped fresh spinach
  • 1/4 cup of minced herbs (thyme, basil, sage)

Let come to a simmer and serve with bread that has been lightly warmed in the oven. Salt & pepper to taste and pass the grated parmesan. Enjoy!