Minestrone Soup

Minestrone Soup

A hearty winter soup sans meat!


  • 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


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.

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.