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Minestrone Soup


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  • 1/3 C olive oil
  • 1 C chopped onion
  • 1 C diced carrots
  • 1 C diced celery
  • 1/2 C great northern beans
  • 1 bay leaf
  • sprig of Thyme
  • 4 C beef stock
  • Rind of Parmesan
  • 2 C Italian canned tomatoes and their juice
  • salt and pepper
  • 2 C diced potatoes
  • 2 C zucchini diced
  • 2 C shredded savoy cabbage
  • cooked pasta shells



Step 1

Heat oil. Add onions and cook until golden, about 5 to 7 minutes. Add celery and carrots and cook over low heat, stirring occasionally for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Add parmesan rind, plum tomatoes and their juice and salt and pepper to taste. Bring to boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, cabbage and cook for 20 more minutes until vegetables are tender. Add pasta and serve.


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