Minestrone Soup Recipe

Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium size leeks, or 1 medium size onion, chopped; 2 cloves garlic, minced or pressed; 3 Tbsp. olive oil or salad oil; 8 c. vegetable stock or cubes; 1 can (1 lb.) kidney beans; 6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas; 1/2 tsp. dry basil; 1/2 tsp. dry oregano leaves; 1/2 tsp. dry rosemary; 1/4 c. tomato paste; 1/2 c. elbow macaroni; 2 c. shredded cabbage, spinach or chard; salt and pepper; 1/2 c. grated Parmesan cheese

Servings: persons

3 medium size leeks, or 1 medium size onion, chopped
2 cloves garlic, minced or pressed
3 Tbsp. olive oil or salad oil
8 c. vegetable stock or cubes
1 can (1 lb.) kidney beans
6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas
1/2 tsp. dry basil
1/2 tsp. dry oregano leaves
1/2 tsp. dry rosemary
1/4 c. tomato paste
1/2 c. elbow macaroni
2 c. shredded cabbage, spinach or chard
salt and pepper
1/2 c. grated Parmesan cheese

1
Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
2
In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
3
Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering.
4
Reduce heat; cover and cook for 30 minutes.
5
Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender.
6
Add cabbage and cook, covered, just until it wilts (about 5 minutes).
7
Season to taste with salt and pepper.
8
Pass parrue sauce at the table.
9
Makes eight 2-cup servings.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium size leeks, or 1 medium size onion, chopped, 2 cloves garlic, minced or pressed, 3 Tbsp. olive oil or salad oil, 8 c. vegetable stock or cubes, and more.

Yes, Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minestrone Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions