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Home>MAKE SOUP>Soup Recipes>Minestrone
Minestrone Soup Recipes
Basil and Garlic Minestrone Basil Lima Minestrone Soup California Minestrone Chili Minestrone Soup
Czecheslovakian Minestrone Diet-Minestrone Soup Easy Minestrone Soup Hearty Minestrone Soup
Hearty Winter Minestrone Italian Hamburger Minestrone Soup Italian Minestrone Soup Italian Minestrone Soup II
Meatballs Minestrone Soup Minestrone Hamburger Soup Minestrone (Italian Vegetable Soup) Minestrone Sausage Soup
Pork and Bean Minestrone Soup Quick Minestrone Soup Roasted Minestrone Soup Scallop and Shrimp "Minestrone"
Super Easy Spicy Beef Minestrone Soup Tuscan Minestrone Soup Upstate Minestrone Soup Vegan Minestrone Soup

Basil and Garlic Minestrone

  • 3 ounces pancetta, finely chopped
  • 3 cloves garlic, minced
  • 1 scant cup olive oil
  • pinch of oregano
  • 1/2 cup whole peeled Italian tomatoes, drained
  • 1 tsp chicken bouillon (or soup base)
  • 1 1/2 tablespoons salt
  • pinch of pepper
  • pinch or red pepper flakes
  • 10 ounces spaghetti or linquine, broken
  • 3 tablespoons fresh basil, coarsely chopped
  • 1 cup freshly grated Parmesan cheese

In a large skillet, saute chopped pancetta in olive oil, when browned, stir in tomatoes and simmer, stirring occasionally. Add 6 cups cold water (1 1/2 quarts). Add salt. Bring to a boil, then drop in broken pasta. Cook pasta until al dente (literally, "to the tooth", which means that the pasta should not be mushy, and should have a little "bite"). When pasta is cooked, remove from the heat. Add basil, and some of the grated cheese. Sprinkle to taste with sea salt or kosher salt, and freshly grated black pepper. Add a light dusting of hot red pepper flakes (optional), as you like it. Serve hot, with extra Parmesan cheese at the table, for sprinkling. At my table, we never grate the cheese in advance, but the block of cheese is placed at the table with a grater, for extra helpings. This dish is as versatile as pasta itself and can be varied as desired; a few suggestions are included below. Substitutions and variations: Use pork soup base instead of chicken bouillon. Bacon, ham or salt pork may be used instead of pancetta. Diced fresh or canned tomatoes can be substituted for whole peeled. Fresh pasta noodles can be used in place of dry pasta.
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Basil Lima Minestrone Soup

  • 2 tbsp. butter
  • 1 onion
  • 70 oz. chicken broth or 5 (14 1/2 oz.) cans
  • 1 (10 oz.) pkg. frozen spinach
  • 1 (10 oz.) pkg. baby lima beans
  • Elbow macaroni (1/2 of a 16 oz. pkg.)
  • 1 tsp. salt
  • 1 tsp. Italian seasonings
  • 1 tsp. basil
  • 1 (16 oz.) can stewed tomatoes

Saute the onion in the butter until tender. Add all of the chicken broth and allow the mixture to almost boil. Add the frozen spinach and cook for 507 minutes or until the spinach breaks up. Then add the baby lima beans. Cook a few more minutes and add the macaroni, salt, and the Italian seasonings. Cook on a low fire until the macaroni is tender. Add the tomatoes which have been cut up into smaller pieces. Cook only long enough to allow the tomatoes to heat through. Serve with Parmesan cheese generously spooned on top. Serves 15-20.
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California Minestrone

  • 2 pkgs. turkey thighs
  • 3 lg. carrots, sliced
  • 3 celery stalks, chopped
  • 6 new potatoes, quartered
  • 2 onions, chopped
  • 2 tsp. dry basil
  • 1 tsp. oregano
  • 4 chicken bouillon cubes
  • 1 (12 oz.) can tomato sauce
  • 1 lb. dry kidney beans
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 14 c. water
  • 8 oz. fresh mushrooms, sliced
  • 2 med. zucchini, sliced
  • 1 (8 oz.) sm. pasta shells
  • Parmesan cheese

In a 10 quart stock pot, combine all ingredients except mushrooms, pasta, zucchini and cheese. Bring to a boil and simmer 1 1/2 hours. Remove turkey thighs from soup and de-bone. Return meat to soup and add mushrooms, pasta and zucchini, simmer 20 minutes until pasta is tender. Top each serving with Parmesan cheese. Serves 16.
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Chili Minestrone Soup

  • 1(14 1/2ounce)can diced tomatoes with mild green chilies(I used Red Gold Petite Diced Mexican Fiesta spiced tomatoes)
  • 1(16ounce)can chili beans(I used Bush's Best Chili Beans with Hot Sauce)
  • 1 cup onions, chopped
  • 3 cups frozen mixed vegetables(mix of peas, carrots, beans, and corn)
  • 1/2 cup celery, chopped
  • 2 cups tomato juice
  • 3 cups water
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon mrs. dash extra spicy sodium-free seasoning
  • 1/4 teaspoon red pepper flakes

Put everything in a 4 quart or larger slow cooker. Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.
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Czecheslovakian Minestrone

  • 3 lbs. beef soup bones
  • 16 c. water
  • 2 bay leaf
  • 3 tsp. salt (or to taste)
  • 1 1/2 tsp. dried basil
  • 1 tsp. ground sage
  • 1/2 tsp. pepper
  • 4 med. carrots, sliced
  • 8 oz. pasta, shells, or elbow
  • 2 tbsp. oil or butter
  • 2 lg. onions, chopped
  • 2 lg. garlic cloves, minced
  • 4 stalks celery, chopped or sliced
  • 10 oz. green beans in 1 inch pieces
  • 1/2 med. head cabbage, shredded
  • 2 sm. zucchini, sliced
  • 3 (16 oz.) cans tomato, cut up with juice
  • 1 (16 oz.) can beans (garbanzo, kidney, or any other), drained and rinsed
  • 2 sm. cans tomato sauce
  • Grated Parmesan cheese

Combine bones and water; bring to boil. Cover, reduce heat, and simmer about 2 1/2 hours. Remove bones and discard. Skim fat and debris from stock. Add spices and carrots; simmer, covered, until almost tender. Meanwhile in a large skillet, heat oil or butter and saute onion, celery, and garlic until almost tender. Add to soup along with green beans, cabbage, zucchini, tomatoes, and beans. Add 1 or 2 small cans tomato sauce, to taste, and simmer about 20 minutes. Bring back to boil and add pasta. Cook about 15 minutes until pasta is tender. Let soup "rest" before serving. Serve with grated Parmesan cheese.
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Diet-Minestrone Soup

  • 4 c. tomato juice
  • 5 cubes (or packets) beef bouillon
  • Garlic powder to taste
  • 1 tsp. Italian seasoning
  • 4 c. water
  • 1/2 head shredded cabbage
  • 3 zucchini, sliced
  • 4 tsp. dry minced onion

Add celery and/or any other lo-cal vegetables that you wish such as mushrooms and green beans. Combine all ingredients and simmer for one hour. Keep in refrigerator and reheat as needed, or serve cold. Serves 6 to 8.
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Easy Minestrone Soup

  • 1/2 lb. ground beef
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 1 c. diced carrots
  • 1 clove minced garlic
  • 1/4 c. vegetable oil
  • 1 can Italian white kidney beans, drained
  • 1 (28 oz.) can tomatoes
  • 8 c. beef stock
  • 1/2 tbsp. parsley flakes
  • 2 c. shredded cabbage
  • 1 c. uncooked spaghetti, broken in pieces
  • Salt & pepper to taste
  • Grated Parmesan cheese
  • Brown beef, onions, celery and garlic in oil. Add vegetables, stock and spices.

Bring to a boil and let boil for 30 minutes. Add cabbage and spaghetti. Simmer 20 minutes. Sprinkle with Parmesan cheese. Add water if necessary.
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Hearty Minestrone Soup

  • 2 (16 oz.) cans tomatoes
  • 1 can condensed beef broth
  • 1 (9 oz.) pkg. frozen Italian green beans
  • 1/2 c. onion slices
  • 1/8 tsp. garlic salt
  • 1/4 c. grated Parmesan cheese
  • 2 c. water
  • 1 c. carrot slices
  • 1 c. (2 1/2 oz.) shell macaroni
  • 2 tbsp. cornstarch

Combine tomatoes, 1 1/2 cups water, and broth. Bring to boil. Add carrots. Cover. Simmer 10 minutes. Add beans, macaroni, and onions. Cover. Simmer 15 minutes. Combine remaining water, cornstarch, and garlic salt. Gradually add cornstarch mixture to hot liquid. Cook, stirring constantly until mixture boils and thickens. Stir in cheese. Sprinkle with additional cheese, if desired. 6 (1/2 cup) servings.
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Mama's Minestrone Soup Mix Quick & Easy

Mama's Minestrone Soup Mix

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Hearty Winter Minestrone

  • 3/4 lb. Italian sausage, casing removed
  • 1 tbsp. vegetable oil
  • 1/2 c. sliced carrot
  • 1/2 c. sliced celery
  • 1/2 c. green pepper, cut in 1 1/2-inch strips
  • 1 can Campbell's Beef Broth
  • 1 can Campbell's Zesty Tomato Soup/Sauce
  • 1 1/2 c. water
  • 1 c. bow-shaped pasta, uncooked

Shape sausage into 3/4-inch meatballs. In saucepan, in hot oil, cook meatballs until browned, stirring often. Spoon off all but 1 tablespoon drippings. Add vegetables; cook 5 minutes, stirring often. Add broth, soup and water. Heat to boiling. Add pasta. Reduce heat to low. Simmer 10 minutes or until pasta is done, stirring occasionally. Makes about 6 cups or 4 servings. Recipes may be doubled.
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Italian Hamburger Minestrone Soup

  • 1 lb. ground beef
  • 1 c. chopped onion
  • 1 lg. can tomatoes
  • 1 c. chopped cabbage
  • 1 c. cubed raw potatoes
  • 1 c. sliced raw carrots
  • 3/4 c. sliced celery
  • 1/4 c. chopped green pepper
  • 1 1/2 qt. water
  • 1/4 c. uncooked rice
  • 2 bay leaves
  • 1/2 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 4 tsp. salt
  • 1/4 tsp. pepper
  • Grated Parmesan cheese

In a large kettle, saute ground beef and onions until meat is brown; drain fat. Add tomatoes, cabbage, potatoes, carrots, celery, and green pepper. Bring to a boil. Add water, rice, bay leaves, thyme, oregano, basil, salt, and pepper. Cover and simmer for 1 hour. Serve sprinkled with grated cheese. Serves 6.
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Italian Minestrone Soup

  • 2 slices bacon
  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 2 beef bouillon cubes
  • 1/2 tsp. oregano
  • 4 c. water
  • 1 (15 oz.) can spinach
  • Shredded cheese for topping
  • 1/2 lb. ground beef
  • 1 c. sliced celery
  • 1 (16 oz.) can tomato paste
  • 1 tsp. salt
  • 1/4 tsp. thyme
  • 1 (16 oz.) can zucchini
  • 1/2 c. elbow macaroni

Cook bacon until crisp. Remove from skillet. Brown meat in bacon fat. Add onion, celery and garlic. Cook until tender. In large saucepan, combine bacon, meat mixture, tomato paste, bouillon cubes, salt, oregano, thyme, and water. Bring to boil. Reduce heat and simmer, covered for 40 minutes. Add zucchini, spinach, and macaroni. Simmer 15 minutes or until macaroni is done. Serve hot topped with shredded cheese. 8 (1 cup) servings.
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Italian Minestrone Soup II

  • 2 slices diced bacon
  • 1/2 lb. ground beef
  • 1 c. chopped onion
  • 1 c. sliced celery
  • 1 clove garlic, minced
  • 1 (6 oz.) can tomato paste
  • 1 beef bouillon cube
  • 1 tsp. salt
  • 1/2 tsp. oregano
  • 3 c. water
  • 1 (16 oz.) can Italian zucchini, chopped
  • 1 (7 3/4 oz.) can spinach, cut up
  • 1/2 c. macaroni
  • Grated Parmesan cheese

Chop the zucchini and spinach into pieces. Cook bacon until crisp, remove from skillet. Brown beef in bacon fat. Add onion, celery and garlic. Cook until tender. In large pot, combine bacon, beef, tomato paste, bouillon, salt, oregano and water. Bring to boil, reduce heat, simmer, covered for 30 minutes. Add zucchini, spinach and macaroni and simmer about 15 minutes or until macaroni is tender. Serve hot with cheese. 8 servings of 1 cup each.
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Meatballs Minestrone Soup

  • 1 1/2 lb. ground beef
  • Salt and pepper
  • 4 c. water
  • 2 beef bouillon cubes
  • 1 bay leaf
  • 3/4 c. diced onion
  • 3/4 c. diced celery
  • 1 tsp. Italian seasoning or oregano
  • 1 tsp. sugar
  • 1 can stewed tomatoes, broken up
  • 1 can great northern beans
  • 1 can or 1 lb. frozen vegetables
  • 1/2 of 7 oz. pkg. spaghetti, broken into 2 inch lengths
  • Parmesan cheese

Season ground beef with salt and pepper and make into meatballs the size of walnuts. Put in a Dutch oven. Add water, bouillon cubes, bay leaf, onion, celery, Italian seasoning, and sugar. Bring to a boil. Cook 10 minutes. Add tomatoes, beans, and vegetables. Bring to a boil again, add spaghetti. Cook until spaghetti is done. Let sit awhile before serving. Sprinkle each serving with Parmesan cheese. Serve with garlic bread.
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Minestrone Hamburger Soup

  • 1 lb ground chuck
  • 1 cup chopped onions
  • 1 cup raw chopped potatoes
  • 1 cup chopped celery
  • 1 cup raw sliced carrots
  • 1 cup shredded cabbage
  • 28 ounces whole tomatoes
  • 2 cups water
  • 3 bay leaves
  • 1/2 teaspoon thyme 1/2 teaspoon basil
  • 1/4 cup macaroni
  • 1 quart water
  • salt & pepper, to taste

Brown ground chuck with chopped onions. Drain well. Place all ingredients in stock or crock pot (including raw macaroni) and cook over low heat for 1-1/2 to 2 hours; stirring often. Can place in crock pot over low heat 5-6 hours or until vegetables are tender. *If you prefer your pasta al dente, then cook pasta separately and add to soup just before serving or add towards the end and cook until it is done to your preference. You can also use rice instead of macaroni.
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Minestrone (Italian Vegetable Soup)

  • 2 tbsp. olive oil
  • 1-2 cloves garlic, chopped
  • 1 lg. diced onion
  • 2 c. diced potatoes
  • 1 c. diced celery
  • 1 c. sliced zucchini
  • 1 c. green beans
  • 2 c. shredded cabbage
  • 4 c. beef or chicken broth
  • 2 c. peeled tomatoes
  • 1 can cannellini or northern beans
  • 1/2 lb. sm. shell pasta
  • Chopped parsley & basil
  • Fresh ground pepper

Saute garlic and onion. Add potatoes, celery, carrots and stir a few minutes. Add broth and 2 cups of water, bring to boil then add peeled tomatoes. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil. Add parsley, basil and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste. Add dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving. Makes 6 servings.
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Minestrone Sausage Soup

  • 1 lb. Italian sausage (bulk)
  • 1 tbsp. olive oil
  • 1 lg. onion
  • 10 c. water
  • 1/4 c. parsley
  • 1/4 tsp. pepper
  • 2 tsp. salt
  • 2 lg. potatoes, diced
  • 2 lg. carrots, chopped
  • 1 bunch spinach
  • 1 sm. can tomato sauce
  • Sweet basil
  • 1/2 c. elbow macaroni

Brown sausage in oil. After browning sausage, put all ingredients in crock pot and cook about 6 hours on low. Add 1/2 cup elbow macaroni. Cook until macaroni is tender. Serve with grated Parmesan cheese.
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Minestrone Soup Mix Quick & Easy

Minestrone Soup Mix

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Pork and Bean Minestrone Soup

  • 2 1/2 cups beef broth, canned
  • 1/2 cup cooked ham, chopped
  • 1 small onion, finely chopped
  • 1 medium carrot, chopped
  • 1/4 cup celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon oregano (optional)
  • 1/2 cup elbow macaroni, raw
  • 1(14ounce)can pork and beans in tomato sauce

Combine all ingredients except macaroni and pork & beans in a large saucepan. Bring to a boil. Stir in macaroni. Reduce heat to a simmer. Simmer, uncovered, for 20 minutes, stirring occasionally, until macaroni is tender. Add pork & beans and heat thoroughly. Add additional liquid if necessary. (I use the water drained from boiling potatoes for making soups, gravies, sauces).
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Quick Minestrone Soup

  • 1 (14 oz.) can Italian style stewed tomatoes
  • 1 (13 3/4 oz.) can beef broth, or chicken broth or any broth you may have saved
  • 1 c. frozen mixed vegetables
  • 1/2 c. pasta (shells, macaroni elbows, rotelle)
  • 1/8 tsp. garlic powder
  • 1/8 tsp. pepper
  • Meatballs, or any leftover veggies in refrigerator

Break up tomatoes, combine with broth, vegetables and pasta. Cover and cook until tender. NOTE: You can now add small cooked meatballs you may take from your freezer, or just add any vegetables you may have in your refrigerator. A good way to use up good leftovers. Heat when ready to serve.
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Roasted Minestrone Soup

  • 1 large onion, finely chopped
  • 3 large carrots, peeled and finely chopped
  • 6 celery ribs, finely chopped
  • 2 medium zucchini, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup elbow macaroni or other small shaped pasta
  • 1(15ounce)can white cannellini beans, rinsed and drained
  • 1(14ounce)can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine
  • 6 cups low sodium vegetable broth or chicken broth
  • 1/2 cup fresh basil, cut into thin strips
  • 1/4 cup grated parmesan cheese

Preheat oven to 450. Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice. While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside. Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes. Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.
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Scallop and Shrimp "Minestrone"

  • 1 sm. zucchini, scrubbed & the skin removed with a vegetable peeler & diced fine, reserving the flesh for another use
  • 1 red bell pepper, diced fine
  • 1 tomato, diced fine
  • 1/4 lb. ditalini or other short tubular pasta
  • 12 sea scallops (about 1 lb.), halved if lg.
  • 1/4 c. drained canned red kidney beans, if desired
  • 3/4 lb. jumbo shrimp, shelled, reserved the shells
  • 6 tbsp. olive oil
  • 2 garlic cloves, minced
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 3 parsley sprigs
  • 3/4 c. dry white wine
  • 1 tbsp. Cognac
  • 4 c. cold water
  • 1 rib celery, diced fine
  • 2 tbsp. minced fresh chives
  • 2 tbsp. shredded fresh basil leaves, or to taste

In a large skillet brown the reserved shrimp shells in 2 tablespoons of the oil over moderately high heat, add the garlic, the thyme, the bay leaf, and the parsley, and cook the mixture over moderately low heat, stirring occasionally, for 3 minutes. Deglaze the skillet with the wine over high heat, scraping up any brown bits, stir in the Cognac and the water, and simmer the broth, stirring occasionally, for 30 minutes. In a large saucepan of boiling salted water blanch the celery, the zucchini skin and the bell pepper for 30 seconds, and in a fine sieve drain the vegetables well. In a bowl toss the blanched vegetables with the tomato and salt and pepper to taste. In a large saucepan of boiling salted water cook the ditalini until it is al dente and drain it well. While the ditalini is cooking, in a skillet heat the remaining 4 tablespoons oil over moderately high heat until it is hot but not smoking, in it saute the scallops for 1-2 minutes on each side, or until they are just cooked through, and transfer them to a plate. To the skillet add the shrimp and saute them for 1 to 2 minutes or each side, or until they are just cooked through. Strain the broth through a fine sieve into a soup tureen, discarding the solids, and season it with salt and pepper. (There should be about 2 1/2 cups.) Stir in the scallops, the shrimp, the vegetable mixture, the kidney beans and the ditalini, season the soup with salt and pepper; sprinkle it with the chives and the basil. Serves 4-6.
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Super Easy Spicy Beef Minestrone Soup

  • 1 lb cooked lean ground beef
  • 1 can ranch-style pinto beans, undrained
  • 1 can rotel style diced tomatoes and green chilies, undrained
  • 3 cans minestrone soup(I prefer Progresso Brand)

Cook ground beef in a stock pot. Season to taste. I add a little pepper and dried minced onion. Add the rest of the ingredients, undrained. (Sometimes I put the tomatoes in a blender first because my husband hates tomato chunks.) Simmer, covered, about an hour until flavors blend. Stir occasionally.
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Tuscan Minestrone Soup

  • 2 tablespoons olive oil
  • 2 cups diced zucchini
  • 2 cups diced summer squash
  • 3/4 cup diced carrots
  • 3/4 cup diced onions
  • 2 garlic cloves, minced
  • 1 teaspoon italian seasoning(or more)
  • 4 cups all natural reduced-sodium chicken broth
  • 1(15ounce)can diced tomatoes
  • 1(15ounce)can cannellini beans, drained and rinsed
  • 1/2 cup whole wheat elbow macaroni
  • 3 fresh thyme sprigs
  • salt and pepper
  • 1/3 cup parmesan cheese
  • 1/3 cup loosely packed fresh basil, in strips

Heat oil in large pot or dutch oven over medium high. Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes. Stir in broth and diced tomatoes. Add beans and uncooked pasta. Cover the mixture and let simmer 10 minutes. Add thyme sprigs and season with salt and pepper. Serve in individual bowls garnished with Parmesan cheese and basil.
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Upstate Minestrone Soup

  • 1 lb. Italian sweet sausage
  • 1 tbsp. olive or vegetable oil
  • 1 c. diced onion
  • 1 clove garlic, finely minced
  • 1 c. sliced carrots
  • 1 tsp. crumbled basil
  • 2 sm. zucchini, sliced
  • 1 can (1 lb.) Italian plum tomatoes, chopped undrained
  • 2 cans (10 3/4 oz.) beef bouillon, or three beef bouillon cubes
  • 1 1/2 c. hot water
  • 2 c. finely shredded cabbage
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (1 lb.) Great Northern beans, undrained

Slice sausage crosswise about 1/2 inch thick, brown in oil in Dutch oven. Add onion, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes, with liquid, bouillon, cabbage, salt and pepper. Bring to a boil, reduce and simmer 1 hour covered. Add beans with liquid and cook 20 minutes.
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New York Corner Cafe Minestrone Soup Mix Quick & Easy

New York Corner Cafe Minestrone Soup Mix

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Vegan Minestrone Soup

  • 1 onion, chopped
  • 3 carrots, quartered lengthwise and chopped
  • 2 celery ribs, halved lengthwise and chopped
  • 3 large garlic cloves, minced
  • 1 large baking potato, washed and cubed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, quartered lengthwise and chopped
  • 3 cups spinach, chopped
  • 1(28ounce)can diced tomatoes, undrained
  • 1(14ounce)can black beans, rinsed and drained
  • 1(14ounce)can pinto beans, rinsed and drained
  • 1 cup lentils, uncooked
  • 3/4 cup wild rice, uncooked(about one large handful)
  • 3 tablespoons canola oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 10 cups water(2.5 quarts)

Heat the oil in a large stock pot over medium heat. Add the garlic, onions, celery and carrots, sprinkle with salt, and stir. Sweat the vegetables until their moisture is released and they begin to soften. Add everything except the canned tomatoes, zucchini and spinach. Add the water slowly and make sure it covers the vegetables by at least 1 inch, also making sure there is room in the pot for the last few ingredients. Turn the heat to high, bringing the water to a boil, reduce and simmer for at least 30 minutes or until the vegetables are fork-tender and the lentils and rice are cooked. Add the tomatoes and zucchini and simmer for another 10 minutes. Before serving, add the spinach and stir well to combine everything. Add more salt or pepper if needed.
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