Minestrone Soup

This soup is even better the next day: Minestrone Soup

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour, 25 minutes

Minestrone Soup


  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 8 ounces green beans, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 cups water
  • 10-ounce package frozen chopped spinach, thawed
  • 15-ounce can chopped tomatoes, with liquid
  • 15-ounce can pinto beans, with liquid
  • 15-ounce can wax beans, with liquid
  • 15-ounce can garbanzo beans, with liquid
  • 15-ounce can black-eyed peas, with liquid
  • 16-ounce can red kidney beans
  • 4 cubes vegetable or beef bouillon
  • 2 medium zucchini, chopped
  • 2 medium potatoes, peeled and chopped
  • 1/2 cup freshly grated Parmesan cheese


  1. Sauté onion, carrots, celery, and green beans in oil. Do not brown. Place vegetables in a large stock pot and add the rest of the ingredients, reserving the potatoes and the cheese. Bring to a boil and then reduce heat to simmer. Simmer for about 40 minutes. Add potatoes and continue cooking until potatoes are tender, about 40 minutes longer.
  2. Taste and adjust seasonings, as needed. Ladle into soup bowls and sprinkle with Parmesan.
SOURCE:  RecipeGirl.com

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