Minestrone Soup


2 Tbsp olive oil 

1 onion, chopped  

1 zucchini, quartered and sliced

1 stalk celery, chopped

2 carrots, peeled and sliced

2 cloves garlic, chopped

4 cups vegetable broth

15 oz can cut Italian green beans, drained 

15 oz can small white beans or great northern beans, drained 

14 oz can diced tomatoes, drained

2 Tbsp minced fresh parsley (or dried if you don’t have fresh) 

1 tsp dried oregano 

1 tsp salt (remember to taste, salt in broth varies)

1/2 tsp ground black pepper 

1/2 tsp dried basil 

1/4 tsp dried thyme

1/8 tsp red pepper flakes

1½ cups water 

1 package pre-washed baby spinach 

16 oz package cheese tortellini (or 1 ½ cups dried pasta)

Optional: Parmesan or Asagio cheese for topping


Heat two tablespoons of olive oil in a large soup pot over medium heat.

Sauté onion, celery, garlic, carrots, and zucchini in the oil for 5 minutes until the onions begin to turn translucent.

Add vegetable broth to pot. 

Add tomatoes, green beans, white beans, parsley, water, and spices. 

Bring soup to a boil, then reduce heat and simmer for 20 minutes. 

Add spinach and pasta and cook for an additional 10 minutes. 

Serves 6

© Deer One Publishing 2017