Minestrone Soup



Minestrone Soup

Wonderfully healthy vegetables with beans and pasta is the basis for this classical minestrone soup. What a dish for that chilly autumn evening after a day on the lake.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course, Sauces, Soups and Chowders
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings 12 servings


  • 1 cup dried white beans such as cannellini or great northern.
  • 1 cup shell pasta
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 14- oz. can tomatoes diced and undrained
  • 3 cups chicken broth
  • 3 cups water
  • 1/2 small cabbage halved, cored and coarsely chopped
  • 2 carrots peeled and cut into 1/2-inch dice
  • 1/2 pound green beans trimmed and cut into 1/2-inch lengths
  • 1 cup shell pasta
  • 3/4 cup Parmesan cheese grated


  • Place the beans in a large bowl and fill with water to cover by 1 inch. Cover and soak for 8 hours or overnight.
  • Drain beans and place in a large pot. Add cold water to cover by 1 inch. Bring to a simmer over medium heat, cover and adjust heat to maintain a gentle simmer. Cook until beans are just tender, about 45 minutes to 1 hour. Set aside to cool.
  • While the beans are cooking, fill a large pot or Dutch oven with water to cook the pasta and bring to a boil. Add the 1 cup of shell pasta, bring back to a boil then turn heat down to a simmer and cook for about 9 minutes or until the pasta is al dente. Drain and set aside.
  • In the same large pot, heat 2 tablespoons oil over medium heat, add onion and cook, stirring until soft, 4 to 5 minutes. Add garlic, sage and rosemary. Cook, stirring, until fragrant about 1 minute more. Add tomatoes, broth and water, bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook for 1 to 1 1/2 hours.
  • Add cabbage, carrots, green beans and reserved beans with their liquid. Cover and simmer gently until vegetables are tender, 25 to 30 minutes. Add reserved pasta and cook for another 5 minutes, till pasta is heated through. Stir in parsley and season with salt and pepper. Serve garnished with the Parmesan cheese.


The soup will keep for 3 days in the refrigerator or for 1 month in the freezer.

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