Minestrone Soup

minestrone soup

Ready in: 60 minutes
Servings: 10-12


2 Tablespoons Olive Oil
2 small onions (small diced)
1 carrot (small diced)
1 celery stalk (small diced)
2 garlic cloves (minced)
2 -15oz. cans diced tomatoes
2 cups chicken broth
3 cups vegetable broth
1 cup red kidney beans
1 cup zucchini (medium diced)
2 Tbsp. tomato paste
1 teaspoon oregano
1 teaspoon basil
1-1/2 cups Ditalini Rigato pasta
Parmesan cheese (as desired)


  1. In a large stockpot, on low-med heat, add oil.
  2. Add onions, carrots, and celery (mirepoix), sauté until onions are translucent.
  3. Add garlic, stir for a few seconds, then add diced tomatoes and juices, chicken, and vegetable broth. Stir together ingredients.
  4. Add kidney beans, zucchini, tomato paste, oregano, and basil. Stir together. Simmer for 25 minutes.
  5. Last 15 minutes, add pasta.
  6. Let simmer for additional 20 – 30 minutes.
  7. Garnish with parmesan cheese (optional)

Serve immediately or store in the refrigerator until ready to use.

Aunt Carmen

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