Quick Minestrone Soup

Prep Time

20 minutes

Prep Notes

There are a million different recipes for Minestrone.  Although there are a million different recipes for Minestrone Soup I have settled into this one because for me it's the perfect combination of convenience and flavor.  Give this soup a try and then experiment to your own tastes!

Cooking Time

45 minutes


1 tablespoon each olive oil and butter

1 yellow onion, chopped roughly

2-3 carrots, sliced thin

2-3 celery, chopped

sea salt to taste

2-3 medium organic potatoes (yukon gold are my favorite but any will do), chopped into 1/2 inch pieces

1 medium zucchini, diced int 1/2 inch pieces

2 garlic cloves, chopped

1-2 teaspoons Italian spices (I use some combination oregano, marjoram, rosemary)

1/8 teaspoon red pepper flakes

1/4 cup tomato paste

6 cups vegetable stock

1 can drained and rinsed organic cannelloni beans

1 cup or so chopped hardy greens (I use cabbage but kale, chard, spinach would be nice)

handful of small pasta noodles (I use gluten free quinoa shells)


1.  In a heavy bottom, large soup pot start the olive oil and butter over medium heat.  When hot add the onion, carrots, celery and a little salt and pepper to taste.  Saute until pretty soft, about 10 minutes.

2.  Add potatoes, zucchini, and a little more salt and pepper and keep going for another 10 minutes or so.

3.  Add garlic, spices, red pepper flakes and tomato paste.  Mix well and cook until fragrant - about 2 minutes.

4.  Add stock, beans and a little more salt and pepper.  Cook over medium - low heat (just bubbling a little) for another 10 minutes.

5.  Add greens and pasta, 10 final minutes!

6.  Serve with a drizzle of olive oil and a pinch or two of parmesan cheese.