Minestrone Soup

This is my favorite minestrone recipe. It takes some prep work, but it's well worth it. If you don't like to chop veggies, some may be available already cut up in the produce department of your supermarket. I know they are available in Publix.

Ingredients Shopping List

  • 1/4 teaspoon salt
  • black pepper, to taste
  • 2 teaspoons olive oil
  • 2 medium onions
  • 1 medium carrot
  • 2 medium celery stalks
  • 1 garlic clove
  • 1/4 cup dried parsley flakes
  • 3 cups green cabbage
  • 2 medium zucchini
  • 12 ounce can of cannellini (white kidney) beans
  • 3 cups canned Italian plum tomatoes
  • 8 cups low-sodium beef broth
  • 1 lb of ditalini or other small pasta

    • Ingredient Preparation

  • 1 can cannelini beans - Drain and rinse in water to remove any salt & liquid from can
  • 2 medium onions - chopped (I use frozen chopped onions)
  • 1 medium carrot - diced or grated
  • 2 medium celery stalks - chopped
  • 1 garlic clove - minced (I use the kind in the jar)
  • 3 cups canned Italian Plum tomatoes - chop tomatoes and save 1 cup of juice
  • 3 cups chopped green cabbage
  • 2 medium zucchini diced


  • Heat 2 tsp olive oil in large skillet
    Add (2 med)onions, (1 med)carrot, (2 med stalks)celery, and (1 clove)garlic
    Heat until onion is soft

  • Add drained and rinsed (12 oz)beans.
    Add to (8 cups)broth, salt, and pepper in a large saucepan
    Bring to a simmer over medium heat

  • Add vegetables from skillet to mixture in saucepan
    Add (3 cups)tomatoes, (1/4 cup dried)parsley, and (1 cup)tomato juice
    Bring to a simmer over medium heat

  • Add (3 cups)cabbage, (2)zucchini, and (1 pound)ditalini
    Cook until ditalini is tender (May need to add water or broth as pasta absorbs liquid)
    Remove from heat, cover, and let stand 5-10 minutes
    Serve in bowls and sprinkle with grated romano cheese to taste