• Elisa Juarez

Full of Life Minestrone Soup

By Elisa Juarez


This recipe can easily be made meatless and still be very hearty. Just use vegetable broth in place of beef broth and leave out the meat.


1 lb. ground turkey, beef, or fresh chicken sausage (anything you like) 1/2 onion, chopped 2 stalks celery with leaves, chopped 1 clove garlic, minced 2 carrots, peeled and chopped 1 cup fresh (or frozen Italian) green beans, cut Fresh spinach or chard, chopped (5 oz.) 1 small can tomato sauce 4 cups (32 oz.) beef or chicken stock 1 zucchini, sliced in half moons or chopped 1 can red kidney beans or cannellini beans

Fresh herbs, if available: (otherwise dried) Italian parsley Oregano Basil

Multi-color shell pasta (2 cups cooked)


INSTRUCTIONS: Brown meat in stock pot. Add onion, celery, & garlic. Saute together for about 5 minutes, then add carrots, green beans, tomato sauce, & stock. Cook on medium heat for 10 - 15 minutes, then add greens and zucchini. Add herbs and seasonings, including salt and pepper, according to your taste and reduce heat to low. When vegetables are soft, add kidney/cannellini beans and cooked pasta. Add water if necessary so it is soupy. Let simmer for 10-15 minutes before serving. Serve with fresh grated Parmesan or Parmigiano Reggiano cheese and crusty bread.



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