Minestrone Soup

Minestrone Soup

posted in: Recipes, Soups | 0

Fall weather is in the air and this hearty rich soup is the perfect food to help us transition into the cooler months ahead. Enjoy.

Minestrone Soup

Serves: 6-8

Preparation time: 1 hour

Ingredients 2 tablespoons olive oil

1 tablespoon butter

2 onions, chopped

2 tsp. sea salt

1 tsp. caraway seeds

5 medium cloves of garlic, minced

2 stalk celery, minced

2 medium carrots, diced

1 zucchini, chopped 2 tsp. dried oregano or 1 tbsp fresh chopped

2 tsp dried rosemary, chopped or 1 tbsp fresh chopped

3 large basil leaves, sliced thinly

1 tsp dried or 2 tsp fresh dill

Fresh black pepper, to taste

1 medium red or green bell pepper, seeded and diced

3-4 cups, or more, of water with 1 bullion cube or vegetable stock

2 cups tomato puree 1½ cups cooked chickpeas, white beans and or kidney beans ½ to 1 cup dry pasta, any shape

½ cup freshly minced parsley Parmesan cheese Home made whole grain croutons


  1. Heat the olive oil and butter in a large heavy bottomed pot.
  2. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, zucchini, oregano, caraway seeds, dill, rosemary, black pepper and basil.
  3. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
  4. Add bell pepper, stock or water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
  5. Add more salt and pepper if desired
  6. Cook pasta, salted, and set aside.
  7. Bring the soup to a gentle boil. Add cooked pasta to the soup or, if desired, or serve pasta in bowls and top with soup.
  8. Add in the diced tomatoes, and top with parsley, parmesan cheese, and enjoy!