Minestrone Soup

I love making soups in the fall and the flavor combination and easiness of this soup makes it great for a weeknight dinner.  Serve with warm bread and a salad for a complete meal.

Minestrone Soup


  • 3 Tablespoons olive oil
  • 1 medium onion, minced
  • 1 carrot, peeled and diced
  • 4 cups assorted vegetables, cut into cubes if necessary (I use corn, potatoes, peas, and garbanzo beans)
  • Salt and Pepper to taste
  • 6 cups chicken broth
  • 1 14.5oz. can chopped tomatoes with juice
  • 1 1/2 cups rotini
  • Freshly grated parmesan cheese

Place 3 tablespoons of the oil in a large, deep saucepan and turn the heat to medium.  A minute later, add the onion and carrot and cook stirring about 5 minutes or until   onion softens.

Add remaining vegetables, season with salt and pepper, and cook stirring for 1 minute.  Add chicken broth and tomatoes. Turn the heat to medium-low and cook for about 20 minutes.  Bring to a boil and add pasta.  Boil until pasta is done, about 10 minutes.  Serve in bowls and sprinkle with cheese.

Category : Recipes

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