Minestrone soup


  • 2 Tbsp. olive oil
  • 1 large white onion, coarsely chopped
  • 3 cloves garlic
  • 10 cups water
  • 15 beef (or chicken) bouillon cubes
  • 5 tomatoes, coarsely chopped (or substitue with 28 oz. can diced tomatoes)
  • 1 cup kidney beans
  • 1 cup garbonzo beans
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. dry basil
  • 1 cup carrots, cut into small pieces
  • 1 cup zucchini, cut into small pieces
  • 1 bunch fresh spinach, chopped
  • 2 cups twisted, colored maccaroni
  • Parmesan cheese


  1. Heat oil in a 5 quart stock pot over medium heat.
  2. .When the oil is hot, put the onion and garlic in the pot and cook, stirring until soft (about 5 minutes).
  3. Stir in water, beef bolognese, tomatoes and their liquid, oregano and basil.
  4. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
  5. Add zucchini, carrots and spinach. Cover and simmer for another 10 minutes.
  6. Stir in the macaroni, cover and simmer for another 10 minutes.
  7. Add salt and pepper to taste.
  8. Sprinkle a little chopped parsnip cheese on top if you like.


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