Minestrone Soup
This is our favorite vegetable soup. It makes a wonderful meal with a loaf of fresh bread. It also reheats well and we like to have it for several lunches during the week.
Serves: 8
Prep Time: 30 min
Cook Time: 180 min
Ingredients
1 1/4 Cups
Dried red kidney beans
8 Cups
Water
1
Onion, chopped
1 Tsp
Garlic, minced
1 Stalk
Celery, sliced
1
Carrot, sliced
6-8
Fingerling potatoes, chunked
1 1/2 Cup
Fresh green beans, cut into 1 1/2 inch pieces
1 Cup
Tomato sauce
1/4 Cup
Parsley flakes
1 1/2 Tsp
Basil
1 1/2 Tsp
Oregano
1/2 Tsp
Marjoram
1/4 Tsp
Celery seed
1/4 Tsp
Freshly ground pepper
15 Ounce Can
Garbanzo beans, drained and rinsed
15 Ounce Can
Tomatoes, chopped
1
Zucchini, diced
1 1/2 Cups
Cabbage, shredded
1/2 Cup
Uncooked whole wheat elbows
Directions
1
Place the beans in a large pot with water to cover. Bring to a boil, cook for 2 minutes, turn off heat and let rest for 1 hour. (To eliminate this step, soak beans overnight.) Drain off water. Add onion, garlic and 8 cups of fresh water. Bring to a boil, reduce heat, cover and cook for 1 hour. Add celery, carrot, potatoes, green beans, tomato sauce and all the seasonings. Return to a boil, reduce heat and cook for 45 minutes. Add the garbanzo beans, canned tomatoes and zucchini. Cook for another 30 minutes. Then add the cabbage and pasta and cook for an additional 30 minutes.
Hint: I have many varieties of minestrone that I make throughout the fall and winter months, but this one is our favorite. You may use any type of uncooked pasta that you like, we also like spaghetti broken into 2 inch pieces in this soup. To change the flavor of this soup a bit, stir in a tablespoon or two (or more) of oil free pesto.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.