Mama-Mia Minestrone Soup Recipe

Yummies | March 8, 2018

Minestrone Soup Recipe

It may surprise you to learn that one of the best ways to help the environment is by cutting back on eating meat. And some of the best vegetarian dishes come in the form of soup. Delicious especially on these bitter cold days! Minestrone Soup is a fiber-packed, healthy soup, not to mention filling enough to be a main entrée! It’s also a great way to introduce legumes to your little one!


  • 4 cloves garlic finely chopped
  • 1 large sweet yellow onion chopped
  • 3 containers organic vegetable broth
  • 2 cans organic great northern beans
  • 1 can organic red kidney beans
  • 1 28 oz. can organic diced tomatoes
  • 1 can organic lentils
  • 2 cans organic green beans (alternately, frozen green beans can also be used)
  • 3 carrots peeled and chopped
  • 2 Parsnip peeled and chopped
  • 1 box organic frozen spinach
  • 1 ½ tsp. dried oregano
  • 1 bunch fresh basil chopped
  • 1 bay leaf
  • 1 tbsp. Extra Virgin olive oil
  • 1 box chickpea pasta
  • 1 teaspoon Salt and Pepper

*Optional – Parmesan or Romano cheese rind



Sautee the onion and garlic in the olive oil until the onion is soft.  Add the vegetables, salt, and pepper. Simmer 5 minutes. Add the cans of beans, green beans, and tomatoes with their juices. Simmer another 5 minutes. Add the vegetable stock and herbs. Bring to a boil for 25 minutes. Add the chickpea pasta (alternately lentil pasta is also delicious!) Cook another 10 minutes. Serve the minestrone soup with crusty garlic bread and top with Parmesan cheese.

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