Italian Minestrone Soup

Minestrone Soup

This Italian Minestrone Soup is a nice, hearty meal in a bowl. One that will be sure to have you clean your dish and look for more!

And the best part is, since this delicious soup is healthy, it would never be a problem to have that heaping second helping.

Serves 6


  • 1 cup dried beans of your choice, or you can use 2 cans of cooked pink beans, rinsed and drained
  • 1 12 Tablespoons chopped onion
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • 3 Tablespoons parsley, chopped or 1 Tablespoon dried parsley
  • 14 cup extra virgin olive oil
  • 1 cup tomato pulp (fresh preferred but canned will also work)
  • 1 cup chopped cabbage
  • Salt to taste
  • Pepper to taste
  • 1 cup cooked macaroni or you can use rice if preferred


  1. Soak the dried beans in cold water for 10 hours or overnight.
  2. To the soak water, add 1 12 quarts of fresh water.
  3. Simmer until the beans are tender.
  4. Keep an eye on the level of water, and adding more if necessary.
  5. Saute onion, celery, garlic and the fresh parsley in olive oil.
  6. If using the dried parsley, simply place it into the pot with the beans after they have cooked.
  7. Add the tomato pulp and the chopped cabbage.
  8. Season to taste with the salt and pepper.
  9. Bring to a boil.
  10. Add the boiling mixture to the soaked and cooked beans.
  11. Now add the macaroni or the rice or for a change of pace you could use a combination of both.
  12. Simmer 30 minutes.
  13. Serve with grated Parmesan cheese

One Comment

  1. You can do a quick soak on dried beans by covering with water and bringing to the boil. Ten minutes cooking then remove from the heat and leave to soak for 30-60 minutes.
    I would drain the beans and rinse them before cooking though.

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