Minestrone Soup


  • 1 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 3 stalks celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 zucchini, cut into small cubes
  • 3 carrots, finely chopped
  • 1 c. French string beans, cut into bite-sized pieces
  • 1 qt. canned diced tomatoes
  • a handful of angel hair pasta, broken into bite-sized pieces
  • 1 Tbsp. dried basil
  • 2 bay leaves
  • 3 – 4 c. canned kidney beans
  • 4 c. water
  • 1 6-oz. can tomato paste
  • salt to taste


  1. Heat oil in a large saucepan and add onions and cook until onions are lightly browned.
  2. Add celery and cook until done. Add garlic, basil, zucchini, carrots, green beans, tomatoes, kidney beans.
  3. Add about 4 cups water and bring to a boil. Add pasta, cover and simmer for 25 – 30 minutes.
  4. Stir in tomato paste to thicken the soup, if desired. Salt to taste.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.