Minestrone Soup ~ Rachel Maria's Version

Rachel Maria's Recipes

Baby, it’s cold outside. Ready for something hot? And, nutritious? And, delicious?

All right, then. Let’s do this!!

Minestrone Soup

Minestrone Soup ~ Rachel Maria’s Version


  • 5 T Olive oil
  • 4 Garlic cloves, chopped
  • 2 White onions, chopped
  • 5 Carrots, sliced
  • 2 Cups chopped celery
  • 1 32 oz. box of vegetable broth
  • 1 29oz can tomato sauce
  • 1 28oz can diced tomatoes
  • 2 Zucchinis, quartered and sliced
  • 1 Bag frozen green beans
  • 1 Can (15.5oz) kidney beans, drained
  • 1 Can (15.5oz) cannelloni beans, drained
  • 1 T dry oregano
  • 2 T basil (fresh, chopped is best)
  • 1 T salt & pepper (or to your liking)
  • 1 Pound seashell pasta (I used rice pasta.)
  • Fresh parsley and grated cheese (to serve/optional)


  1. In a large pot (8 Quart or Larger) over a medium flame, heat olive oil and saute' garlic and onions until softened.
  2. Add carrots and celery and stir while cooking for an additional 5 minutes.
  3. Add broth, tomato sauce, and chopped tomatoes. Add water until the pot is almost full. Bring to a boil.
  4. Reduce heat and add zucchini, green beans, kidney beans, and cannelloni beans.
  5. Add salt, pepper, basil, and oregano.
  6. In a separate pot, cook pasta until al dente'. (You don't want it to be too soft!) Drain water and set aside.
  7. Scoop a few tablespoons of pasta into each serving bowl and ladle soup on top.
  8. Serve with fresh parsley and grated cheese on top.

EXTRA Ordinarily Yours


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