Minestrone Soup

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  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 medium carrot, diced
  • 2 stalks celery, chopped
  • 1 medium Yukon Gold potato, unpeeled, cubed
  • 1/4 pound green beans, trimmed and cut into 1-inch pieces
  • 1 (28 ounce) can stewed tomatoes
  • 5 cups vegetable or chicken broth
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 medium zucchini, cubed
  • 4 ounces cooked orecchiette or other small pasta
  • 1/2 cup grated Parmesan cheese


Heat oil over medium-high heat.
In a large, heavy pot, sauté onions until tender.
Add garlic and sauté for 1 minute.
Stir in carrots, celery, potato, green beans, tomatoes, broth, basil and oregano.
Simmer for 30 minutes or until vegetables are tender.
Add zucchini and cook for 5 more minutes.
Add pasta and cook until heated through.
Ladle into individual bowls and top with Parmesan.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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