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How to Make Minestrone Soup

How to Make Minestrone Soup

Minestrone Soup


Minestrone is a bean and pasta-based Italian vegetable soup. This recipe is made with vegetable broth to make it completely meatless.

   Bucatini Limoncello

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings

Minestrone Soup


  • 1 cup onion, chopped
  • 1 oz chopped garlic
  • 1 celery stalk, chopped
  • 1 teaspoon fresh oregano
  • 1 (15-ounce) can white cannellini beans, drained
  • 1 (28-ounce) can diced tomatoes
  • 2 carrots, peeled and chopped
  • 2 bay leaves
  • 2 leaf sage
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchine
  • 3 oz sweet peas (can or frozen)
  • 3 oz corn (can or frozen)
  • 3 oz broccoli chopped
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 cups coarsely chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated Romano cheese


The "trinity," onions, celery, and carrots, all finely chopped, should be browned in oil for a few minutes. Incorporate the sage, oregano, and bay leaves.
Cook for a few minutes longer with the garlic, salt, and pepper before adding the beans, vegetables, and liquid.
Increase the heat to high and add the tomato and stock; simmer for 15 minutes before adding the ditalini pasta. Reduce the heat to medium-low and follow the package directions for cooking!
Ladle the soup into bowls and top with a generous amount of grated cheese. and finish with a drizzle of extra virgin olive oil.