1 Tbsp olive oil
1 clove garlic, chopped
7 cups chopped vegetables (celery, carrot, pepper, onion, corn, cabbage, etc.)
5 cups beef broth
1 cup tomato sauce
1 (16 ounce) can white beans
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
1/2 cup uncooked small pasta of your choice
freshly grated Parmesan cheese for topping


In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add chopped vegetables and continue to saute for approximately 5 minutes until vegetables begin to soften.

Add broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add beans, oregano, basil, salt and pepper. Simmer uncovered for at 15 minutes.

Add pasta to the soup and continue to simmer until pasta is tender (at least 15 more minutes).

Once pasta is tender, the soup is ready to be served. Ladle into individual serving bowls and sprinkle Parmesan cheese on top.

This recipe is also linked to...

Sunday Night = Soup Night
Seasonal Inspiration Saturday

1 comment:

Debbie @ Easy Natural Food said...

I love minestrone, in fact I made it the other night! This looks so tasty! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!