Easy Minestrone Soup

This soup is sooo good.  Filled with tons of fresh vegis and Italian spices.  If you’ve never made soup before, you are missing out.  The key to making a good soup is fresh vegetables.  I never add anything canned to my soups except the tomatoes.  It takes a little extra work to chop up the fresh ingredients, but the difference is amazing.


2 Tbs oil

1/2 cup chopped onion

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic

2 small zucchini, diced

1 – 2 cups fresh green beans (wash, snap ends of and then cut in about 1″ pieces)

1 28 oz can of Hunts Petite Diced Tomatoes

4 cups vegetable broth

1 cup red wine

1 14 oz can of cannellini beans, rinsed and drained

1 cup of whole grain pasta (like shells or elbow macaroni)

2 cups fresh baby spinach

1 tsp dried oregeno

1 tsp dried basil

1 tsp salt

1/2 tsp pepper

Freshly grated parmesan Cheese


1.  Heat oil in large stockpot.  Add onion, garlic, carrot, and celery.  Cook for about 5 minutes.

2.  Add in zucchini, green beans, broth, wine, diced tomatoes, beans, macaroni, spinach and spices

3.  Bring to a boil and then turn the heat down and simmer 20 – 25  minutes until green beans are tender.

4.  Serve with freshly grated parmesan and some garlic bread


3 thoughts on “Easy Minestrone Soup

  1. Pingback: Spicy Bean and Tomato Soup « Professor Vegetable

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