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Minestrone Soup


I grew up having minestrone soup, mainly from a can.  And being a kid of course I didn’t like it very much – it had too many vegetables.  I loved the pasta in it.  My mom often added some protein with it or as a side or with a sandwich.  It was soup night for dinner.  Then I grew up ☺ Now, I love it, especially home made.  It’s flavorful, hearty and delicious and full of vegetables.   Serve it with a good hearty bread is a nice compliment to the soup.  So what does Minestrone mean?  In general, it’s a somewhat thick soup with pasta, tomato-y broth and vegetables.   And it’s so good.  I’m glad I grew up ☺





  • Servings: 5-6
  • Difficulty: Intermediate
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Minestrone Soup


  • 1 28oz can Crushed Tomatoes
  • 1 14.5 oz can Fire Roasted Tomatoes 
  • 1 (32ox) box/can or more of Vegetable, Chicken or Beef broth  
  • I used Vegetable broth.  You may add more broth if needed
  • 3 oz of Tomato Paste
  • 2 cans 14.5 oz Red Kidney Beans
  • 2 cans 14.5 oz White Beans (Navy, Cannellini) 
  • 1 can 14.5 oz Corn
  • 3 Carrots, chop (bite size)
  • 1 Onion, chop (bite size)
  • 2 Celery stalks, chop (bite size)
  • 3 cloves Garlic, minced
  • 2 tsp Thyme – dried
  • 2 tsp Oregano – dried
  • 1 tsp Rosemary – dried
  • 1½ cups small Pasta dried – I used Ditalini 
  • 4 cups Kale, remove rib and chop
  • Optional:
  • 4 small White or Yellow Potatoes, cut into bite size pieces
  • Parsley, chopped (for garnish if desired)
  • Parmesan cheese, grated (for garnish if desired)



  • In a large stock pot or dutch oven, drizzle olive oil and add in carrots and onions.  Cook on medium-high heat for about 8-10 minutes.  Add in a dash of salt and pepper.  Add in the celery and continue to cook until vegetables are just tender.  The vegetables will continue to cook in the soup.  
  • Add the tomato paste and stir and cook for a few minutes.  Then add in the crushed tomatoes, fire roasted tomatoes, red kidney beans, white beans and corn.  Stir all of the vegetables together.  Add in the herbs and let simmer for about 30 – 45 minutes.
  • In the meantime, cook the pasta until al dente.  Add to the soup mixture.  Taste and adjust for any additional herbs, salt and pepper and as the pasta continues to cook in the soup add in additional broth if needed.  Continue to cook for about another 30 minutes
  • Ladle soup into bowls, garnish with parsley and parmesan cheese if desired and warm artisan hearty bread.

Enjoy ☺