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Minestrone Soup

Yield16 Servings

Enjoy this festive and distinctive soup as a meal in itself or as a first course to an Italian dinner. For a gluten-free version, use one of many available pastas made with rice, quinoa, corn or even lentils—and check your bouillon cube ingredients.

minestrone soup recipe

 1 large onion, diced
 1 cup diced celery
 1 garlic clove, minced
 3 tablespoons olive oil
 28 ounces can of tomatoes
 6 ounces can tomato paste
 8 cups water
 4 natural vegetable bouillon cubes
 15 ounces can kidney beans, drained
 8 cups assorted vegetables: chopped carrots, zucchini, cabbage, green beans, fresh spinach, whole peas
 1 teaspoon crumbled dry oregano
 1 teaspoon crumbled dry basil or 1 tablespoon chopped fresh
 1 tablespoon chopped fresh parsley
 2 teaspoons salt or to taste
 Black pepper to taste
 1 ½ cups uncooked elbow macaroni or other small pasta (for gluten- free option, choose a gluten-free pasta)

Sauté onion, celery and garlic in olive oil in an 8-quart pot until soft. Stir in tomatoes and crush gently. Add tomato paste, water, and bouillon cubes. Mix and bring to a boil.


Add your choice of vegetables, kidney beans, oregano, basil, parsley, salt, and pepper. Return to a boil, reduce heat and simmer covered for about 45 minutes. During the last 15 minutes of cooking, add the pasta.


Thin with additional water, if needed. Ladle soup into bowls. Top with croutons or toasted garlic bread, and diary or nondairy Parmesan cheese, if desired.

Serves 16

Nutrition Facts

Servings 16