Minestrone Soup #1

Minestrone Soup #1

Course: Soup


  • 2 c. chicken broth
  • 1 3/4 c. water
  • 1 15 oz. can diced tomatoes
  • 1 c. chopped onion
  • 1 c. shredded cabbage
  • 3/4 c. tomato juice
  • 1/2 c. chopped carrot
  • 1 tsp. dried basil
  • 2 cloves fresh garlic diced
  • 1 15 oz. can great norther beans rinsed and drained
  • 1 medium zucchini quartered and sliced 1/4” thick
  • 2 oz. small pasta shells or spaghetti
  • 2 T. shredded Parmesan cheese


  • In a Dutch oven, combine water, broth, tomatoes, onion, cabbage, juice, carrot, celery, basil and garlic. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
  • Uncover and return to a boil. Stir in beans, zucchini, and pasta. Reduce the heat and simmer, covered, for 15 minutes. Season with salt and pepper to taste. Serve topped with a sprinkle of Parmesan cheese.


Minestrone Soup is a great way to use up odds and ends of vegetables and pasta.

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