Minestrone Soup

Minestrone Soup (Dinner)


  • 6 cubes chicken bouillon
  • 6 cups water
  • 1 sprig each: fresh basil, oregano,
  • and rosemary
  • 1½ cups tomato, chopped
  • 1 cup celery, chopped
  • ½ cup onion, chopped
  • ½ cup zucchini, thinly sliced
  • ½ cup carrot, thinly sliced
  • ½ cup bell pepper, chopped
  • ½ cup fresh mushrooms, sliced
  • 1½ cups pasta (your choice!)
  • 2 tsp. dried basil
  • 1 ½ tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • Parmesan cheese, grated


  1. In a large stock pot, place water, bouillon cubes, and fresh herbs. Bring to a boil; cover, reduce heat, and simmer for 30 minutes.
  2. Place all prepared vegetables into a large microwave-safe bowl and cover with plastic wrap. Steam vegetables in the microwave for 2-3 minutes, or until vegetables are tender.
  3. Remove the herb sprigs from the stock pot. Add the steamed vegetables along with the pasta, dried basil, dried oregano, salt, pepper, garlic, and bay leaves.
  4. Simmer soup for 20-30 minutes.
  5. Remove the bay leaf. Grate the parmesan cheese. Ladle soup into bowls and sprinkle with grated parmesan cheese before serving.
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