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Minestrone Soup

Minestrone Soup Recipe

Created by Del Norte High School, Crescent City, CA | Rachel Marler, 2015 | Edited by Delphine Remy

Yields: 6 servings | Total time: 1-1.5 hours

One-way ticket to Italy!


  • 1 onion, finely chopped
  • 2 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 2 celery stalks, chopped
  • 1 large carrot, finely chopped
  • 1 zucchini, chopped
  • 2 cups green beans, chopped in bite-sized pieces
  • 1 can crushed tomatoes
  • 1 can kidney beans
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 1 Tbsp. oregano, dried
  • 1 Tbsp. basil, dried
  • Optional: parmesan cheese (grated for topping), bread or croutons, parsley (chopped)


  • In a stock pot or electric kettle, sauté the chopped onion in olive oil over medium heat for about 3-5 minutes.
  • Add the garlic, oregano, basil, and crushed tomatoes and bring to simmer.
  • Add the salt, pepper, all the vegetables, the chicken or vegetable broth.
  • Bring to simmer and add the kidney beans.
  • Simmer gently until vegetables are soft and tender, about 30 minutes.
  • Serve with grated parmesan cheese, bread, and parsley.
  • It is a great family dish, ENJOY! 

Did you know beans promote bone health and stimulate energy production?
Carrots are THE food to eat for healthy eyes!
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