Minestrone Soup

Minestrone Soup


  • 3 tablespoons extra virgin olive oil
  • 2 cloves chopped garlic
  • 1 large white onion chopped
  • 2 stalks celery finely chopped
  • 2 coursely chopped carrots
  • 1/2 cup finely sliced cabbage
  • 1/2 cup chopped green beans
  • 1/2 cup chopped fresh spinach (optional)
  • 1 can diced tomatoes (14 ounce size)
  • 1 can white kidney beans
  • 4 to 5 cups vegetable broth
  • 2 cups tomato juice
  • 2 cups vegetable soup base (see recipe in Soups)
  • 2 bay leaves
  • 2 tablespoons finely chopped parslely
  • 2 or 3 fresh sprigs of thyme (or half teaspoon dried)
  • 1 teaspoon chopped fresh oregano
  • 1 or 2oz fresh parmesean cheese rind
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 or 3 oz ditali pasta (or whatever small pasta you like)


This soup is really hardy and great vegetarian option. I occasionally vary the green vegetables such as spinach to include swiss chard. I recently learned that by adding a leftover parmesean rind to soups and sauces that its adds a really nice buttery flavour.


Step 1
Add olive oil and garlic to large soup pot and heat to medium. Add the celery and onions and cook until they are softened.
Step 2
Add in the carrots, cabbage, spinach, and continue to cook until softened. Toss in the tomotoes, beans, bay leaves,thyme, rosemary, oregano and salt and pepper.
Step 3
Add in tomato juice, vegetable broth, vegetable soup base, and pasta and bring to a medium boil. Toss in the parmesan rind and pasta. Lower the heat and let cook on medium low for about an hour. Stir occasionally to mix through the spices and flavour from the parmesan rind.

When ready to serve, remove the bay leaves, cheese rind and the sprigs of thyme.

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