North Bay Produce

Minestrone Soup

A hearty winter soup sans meat!
Prep Time10 min Cook Time20 min Total Time30 min Servings6


  • 2 tablespoons olive oil
  • 3/4 cup onion (diced)         
  • 1/2 cup celery (sliced)
  • 1/2 cup carrots (peeled, quartered and sliced)
  • 2 teaspoons minced garlic
  • 1 - 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 3 teaspoons Italian seasoning
  • 1 - 15 ounce can dark kidney beans drained and rinsed
  • ½ lb North Bay Produce French Green Beans (rinsed and trimmed if necessary, cut into bite sized pieces)
  • 1/2 cup small elbow or shell pasta
  • 1 cup kale leaves (chopped)
  • 2 tablespoons chopped basil (for serving)
  • 2 TBLS grated parmesan cheese (for serving)
  • Salt and pepper to taste

Sharon's Hint

Have a bumper crop of zucchini from the garden? Add a sliced zucchini with the onion, celery, carrots and kale when cooking up the vegetables for this soup.


Step 1. 

Heat the olive oil in a large pot over medium high heat.

Step 2. 

Add the onion, celery, carrots and kale to the pot. Cook until the vegetables are tender, 3-5 minutes.

Step 3. 

Add the garlic and cook for 30 seconds. . Season the vegetables with salt and pepper to taste.

Step 4. 

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Step 5. 

Add the kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Step 6. 

Season the soup with salt and pepper to taste. Sprinkle basil and grated parmesan cheese over soup and serve.


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