Week 46: Minestrone Soup

Category Soups
Minestrone soup is often served as a starter at Italian restaurants. It usualy includes beans, tomatoes, pasta and other hearty vegetables in broth.


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This minestrone soup is easy to make and can be made on the stove top or in a crockpot.


  • 4 cups chicken broth
  • 2 (14 oz.) cans of petite diced tomatoes
  • 1-2 (15 oz.) can white beans, drained
  • 1-2 medium carrots, peeled and sliced
  • 1 large onion, chopped
  • 2 cups fresh spinach, coarsely chopped
  • 1-2 cup fresh green beans, cut
  • 1 celery stalk (optional)
  • 1 medium zucchini (optional)
  • 1 tsp dried thyme
  • 1/2 tsp dried sage (optional)
  • 1-2 cup salad macaroni
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • salt and pepper, to taste
  • Parmesan cheese, grated


  1. In a large pot, combine broth, tomatoes, green beans, carrots, onion, and white beans.

    Optional: Making Heart Shaped Carrots
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  3. Add thyme, bay leaves, garlic, and any optional seasonings. Salt and pepper to taste.
  4. Bring soup to boil, then cover and simmer over LOW heat for 1-2 hours. Stirring occasionally.
  5. Once all vegetables are tender. Return soup to a boil. Add pasta and spinach. This is also when you add the zucchini if you choose to use it. Turn heat back down and simmer until pasta is cooked (9-11 minutes). Stirring occasionally.
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  7. Remove bay leaves. Salt and pepper to taste. Serve with a little Parmesan cheese sprinkled on top. Enjoy!
  8. For leftovers, if you find that the pasta has absorbed too much of the liquid, add another 1-2 cups of chicken broth.

Crockpot instructions: Combine ingredients the same as above. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

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