Minestrone Soup

Minestrone Soup

Yield: Makes 6-8 servings

From the kitchen of Tracey Doty


  • 1 T olive oil
  • 2 minced garlic cloves
  • 6 C chicken stock
  • 1 1/2 C frozen vegetable medley
  • 1/2 C small pasta
  • 1/4 C pesto
  • 3/4 C chopped yellow onion
  • 3 C spinach
  • 141/2 oz can of diced tomatoes
  • 1 C cauliflower
  • 3/4 C cannellini beans
  • salt N pepper to taste


  1. Boil the pasta according to the package...DO NOT overcook!! Slightly undercook (al dente) because the pasta will continue cooking in the soup and absorb the stock.
  2. Sauté garlic and onions first till the onion is translucent on medium heat, then add the remaining vegetables. Do this in a stock pan so that you don't dirty another pan...! Add the chicken stock bring to a boil along with the can of diced tomatoes. Reduce heat to simmer, add the beans and pasta, salt n pepper and pesto, then cover for an hour so that all flavors can marry!!
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