Rich and Hearty Minestrone

Rich flavours and colours marry in this healthy, vegetarian soup!
Rich and Hearty Minestrone


  • 2 tablespoons olive oil
  • 3/4 cup onion diced
  • 1/2 cup celery sliced
  • 1/2 cup carrots peeled, quartered and sliced
  • 1 zucchini halved and sliced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 oz can small white beans drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed
  • 1/2 cup fresh or frozen green beans, cut in half
  • 1/2 cup small shell pasta (ditali, tubetti, macaroni, or small shells are good)
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • Parmesan rind, if using
  • Freshly grated parmesan


  1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
  2. Add the tomatoes, vegetable broth, tomato paste, parmesan rind and Italian seasoning to the pot. Bring to a simmer.
  3. Add the white beans, kidney beans, green beans and pasta to the pot. NOTE: if you plan to simmer this for a few hours to let the flavours marry, don't include the pasta until the last 10-15 minutes, then simmer for 10-15 minutes or until pasta is tender. 
  4. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
  5. Remove the aromatics (rind, rosemary sprigs and bay leaves). Sprinkle the parsley over the soup and serve with freshly grated parm.

Buon appetito!!!




Rich and Hearty Minestrone

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