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Satisfying Minestrone Soup

Satisfying Minestrone Soup

Fall is making its mark with shorter days and cooler nights. This is a great recipe which can  easily be made gluten free or vegetarian, with a few simple changes. Bursting with flavor and  economical it all adds up to a dinnertime hit.



2 tsp olive oil

1 chopped onions

5-6 stalks celery, chopped

2 Tbl. garlic, minced

1 can (28 oz.) diced tomatoes, undrained

6 cups water

2 Knorr chicken or vegetable bouillon or 3-4 tsp. bouillon

3 cups vegetable cocktail (V-8 juice)

1 lb. chopped carrots

1/2 of 1 small cabbage, chopped

1 can kidney beans, rinsed and drained

1 ½ cups frozen corn OR 1 can corn, drained

1 tbsp. dried parsley

2 bay leaf

2 tsp dried basil

1 tsp. sugar

1 Tbl. balsamic vinegar

1 tsp dried oregano

1/2 tsp. dried thyme

1/2 tsp. Montreal steak seasoning

1 cup small pasta, uncooked


Heat olive oil in a large soup pot over medium heat. Add onions, celery, and garlic. Cook and stir for 8 minutes, until vegetables begin to soften a bit.Satisfying Minestrone Soup1

Add all remaining ingredients except the pasta and bring to a boil and cook for 10 minutes.

Add in the pasta and simmer, covered for approximately 30 minutes, or until the vegetables and pasta a tender but not mushy or too soft.

Store leftovers in the refrigerator. When warming up, more broth, water or vegetable juice may be needed.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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