Minestrone Soup



2 Tbsp olive oil

1 onion, chopped  

1 zucchini, quartered and sliced

1 stalk celery, chopped

2 carrots, peeled and sliced

2 cloves garlic, chopped

4 cups vegetable broth

15 oz can cut Italian green beans, drained

15 oz can small white beans or great northern beans, drained

14 oz can diced tomatoes, drained

2 Tbsp minced fresh parsley (or dried if you don’t have fresh)

1 tsp dried oregano

1 tsp salt (remember to taste, salt in broth varies)

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried thyme

1/8 tsp red pepper flakes

1½ cups water

1 package pre-washed baby spinach

16 oz package cheese tortellini (or 1 ½ cups dried pasta)

Optional: Parmesan or Asagio cheese for topping


Heat two tablespoons of olive oil in a large soup pot over medium heat.

Sauté onion, celery, garlic, carrots, and zucchini in the oil for 5 minutes until the onions begin to turn translucent.

Add vegetable broth to pot.

Add tomatoes, green beans, white beans, parsley, water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach and pasta and cook for an additional 10 minutes.

Serves 6

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