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+ servings

Minestrone Soup

A rich tomato broth loaded with healthy legumes, vegetables and Italian herbs
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: Italian
Servings: 10 - 12 servings
Author: Tricia

Ingredients

  • 3 tablespoons olive oil
  • 1 whole firm onion, diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, sliced and quartered
  • 3 whole small carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon basil, juilenned
  • 1 teaspoon fresh thyme leaves
  • 6 cups vegetable broth (low salt)
  • 1 (14.5-ounce) can diced tomatoes (low salt) do not drain
  • 1 (24-ounce) bottle Cento Rustica Passata *
  • 1 cups hot water
  • 1 bay leaf
  • 1 (14.5 ounce) can Italian cut green beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 4 cups fresh baby spinach, lightly packed
  • 1 cup small shell pasta
  • Fresh grated Parmesan cheese for garnish

Instructions

  • Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until translucent and soft. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the zucchini, carrots, celery, and all spices except bay leaf. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the Vegetable broth, tomatoes with juice, Passata, hot water, and bay leaf. Bring to a boil, reduce the heat to maintain a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
  • Add the green beans, kidney beans, cannellini beans, garbanzo beans, baby spinach and pasta. Cook until the pasta is al dente - about 15 minutes. Remove and discard the bay leaf.
  • Check the seasoning and add fresh ground pepper and salt if needed.
  • Garnish individual bowls with fresh grated Parmesan cheese and serve.

Notes

* Cento Rustica Passata - found near the spaghetti sauce in your local grocery store