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Minestrone recipes?

post #1 of 6
Thread Starter 
Anyone have a great minestrone recipe? There seem to be a million variations on minestrone and I like them all. It's getting chilly out here, and I've been daydreaming about hot soup and bread.
post #2 of 6
This is just an "eyeball it and omit what you don't like" recipe. I never go by amounts, just whatever I have on hand.

Cabbage...I don't like it in mine but my husband loves it

Cooked kidney beans
Half broth, half water...however much liquid you want
A small can of tomato sauce
A cup of noodles of your choice

Pepper, basil, and oregano...add a little and do a taste test until you love it

Cook until potatoes and carrots are softened and noodles are finished.
post #3 of 6
Thread Starter 
thank you!
post #4 of 6
I am not so stoked about it being cold, but I do love soup season This recipe makes a LOT of soup. We'll eat it for a couple of dinners, and DH will take it to work for lunch for a full week.

1 chopped onion
6 cloves finely chopped garlic (what? I like garlic)
diced mushrooms
2 boxes/mason jars of organic chicken broth, depending on what I have
2 thickly diced zucchinis
1 lb spicy Italian sausage
2 cans chopped tomatoes
1 can white beans
1/2 bag/box of a good, dense pasta (I use radiatore)
dried oregano
dried basil
a small handful of Italian parsley

Put the onion, fresh garlic, and mushrooms in a big ol' pot. Pour one box/jar of chicken broth in. Bring to a low boil, and let simmer until the mushrooms seem almost done (about 15 minutes). During this time, in separate pans, cook the sausage (I drain it), and the pasta (drain, set aside). Drain and rinse the beans if you're using canned. I don't drain the tomatoes. When the mushrooms are about done, add the other box/jar of chicken broth, and all the remaining ingredients (excluding pasta). Bring to a slow boil until the zucchini is tender but not overcooked (or just to your taste). Add the pasta and bring back to a near boil. Then pull from the heat. You can add water if it looks like there's not enough liquid for you. I like to put a giant handful of baby spinach in the bottom of a big bowl, sprinkle some fresh parmesan cheese on it, and then ladel the piping hot soup on top. The spinach will cook, and the cheese melts to it, and... MMM.
post #5 of 6


1cupOnion   -- chopped

5Cloves Garlic -- minced

1/2 cupCelery -- chopped

1cupCarrot   -- chopped

3quartsChicken or Beef Broth

1cupZucchini -- cubed

1cupGreen Pepper -- chopped

1-2Parmesan rinds


1/2 tspBlack Pepper



2Bay Leaves


1cupsCooked Cannellini Beans

2cupsCooked Borlotti Beans (cranberry beans)

1/4cupDry Red Wine

cupsTomatoes -- chopped

3tbspFresh Basil

10ozFresh baby Spinach

1/2cupFresh Parsley -- chopped

1cupDitalini Pasta

1/2cupParmesan Cheese -- grated


In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 teaspoon salt, celery, and carrot. Cook on low heat for 5-8 minutes. Add broth, zucchini, green pepper, parmesan rind, spices (except parsley and basil), beans, and wine. Cover and simmer 15 minutes. Add tomatoes and basil and bring soup to a rolling boil; add pasta and cook until al dente. Add spinach and parsley; remove parmesan rind and bay leaves from soup. Serve immediately, topped with grated parmesan cheese in each bowl. Serves 6-8

post #6 of 6

Very similar to many others out there.  The great thing about soup is you can add or delete anything you want, depending on personal preference, season and what you have on hand.  The secret to this is using the tomato paste.  It gives it that depth that some veggie soups don't have.  I normally choose to cook the pasta separately, and put in on the side.  I prefer it this way because I dislike mushy noodles.  Plus everyone can add as many, or as little as they would like.  Now I'm hungry for some veggie soup!!  orngtongue.gif


Here is my list:








Chick peas

Kidney beans

Tomato paste

Can of crushed tomatoes and/or fresh

Vegetable stock

Fresh spinach

Mix of italian herbs


Ditalini pasta

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