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Minestrone Soup Recipe

Minestrone Soup Recipe

  • Author: Mortadella Head


  • 2 tablespoons of extra virgin olive oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 1 large celery stalk diced
  • 2 medium carrots diced
  • 1 medium zucchini diced
  • 1 small leek sliced
  • 1 can of diced tomatoes
  • 1 can of cannellini beans drained and rinsed (can substitute for chickpeas, red kidney beans, or pinto beans)
  • 4 cups of vegetable or chicken stock (or 4 tablespoons of Better than Bouillon to 4 cups of hot water)
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 cups of chopped kale, Swiss chard, or baby spinach
  • 1 cup of small ditalini pasta
  • 1/4 cup of grated parmesan cheese
  • 2 tablespoons of chopped fresh parsley
  • 2 bay leaves


  1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until tender and lightly browned.
  2. Add the celery, carrots, zucchini, and leek. Cook for 5-7 minutes until the vegetables have softened.
  3. Stir in the diced tomatoes and cannellini beans and cook for 2-3 minutes.
  4. Pour in the stock and add the thyme, basil, oregano, bay leaves, salt, and black pepper. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 30 minutes.
  5. Add the kale and pasta to the pot and cook until al dente, about 10 minutes.
  6. Serve the minestrone soup with grated parmesan cheese, a pinch of salt, and chopped parsley on top. For best results, I always serve it with a side of crusty bread.