Tuesday, October 20, 2009

Minestrone Soup

This is one of my favourite soup recipes that I've been making for a long time. Although I have a "recipe" for it - it is easily adaptable and can be changed to suit your preference. It is perfect served with fresh dinner rolls on a cold autumn night.

Minestrone Soup
2 cups thinly sliced cabbage
1/2 red onion, chopped
2 cloves garlic, minced
1 large can diced tomatoes, with juice
2 cups chicken broth
1 cup water
1 large can kidney beans, rinsed and drained (or 2 cups cooked)
3-5 large carrots, chopped
3-4 stalks celery, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/4 cup small pasta
Parmesan cheese, for garnish, if desired

1. Heat a small amount of EVOO in a large stockpot. Sautee cabbage, onion and garlic until cabbage and onion are very limp.

2. Add remaining ingredients, except pasta. Bring to a boil.

3. Add pasta. Reduce heat and simmer, covered, for an hour or more to meld flavours.

Serve sprinkled with Parmesan cheese, if desired.

Makes 6-8 servings.


  1. The hubs love this stuff. Might have to make it for him if he's good. Ah ha

  2. This is my absolute favorite soup- I have tried to make it several times- Yours is now on the list to try. Thanks chica.

  3. Thank you for the recipe to this!! I've been looking for a good minestrone soup recipe, and I think I've found it! I'll be following you for more great recipes! Hope you can stop by my blog sometime!