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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Mitchell Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynette Mitchell


1 tsp olive oil
1/2 cup (80 g) chopped onion chopped
4 cloves garlic chopped
1/2 cup (50.5 g) chopped celery
3/4 cup (96 g) chopped carrots
28 oz (793.79 g) can diced tomato
15 oz (425.24 g) can cannellini beans or other white beans or a combination of white and kidney beans
1 cup (124 g) chopped zucchini
3 cups (750 ml) water
1/2 tsp (0.5 tsp) salt
1/2 tsp (0.5 tsp) oregano
1/4 tsp (0.25 tsp) thyme
1/4 tsp (0.25 tsp) black pepper
1/2 cup (118.29 g) elbows or other pasta use gluten-free if needed
1 cup (30 g) baby spinach
3 tbsp chopped basil
vegan parmesan for garnish - optional

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
Add 1/2 cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 min




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