Italian Minestrone Soup

By on October 23, 2011

ministrone soup one Italian Minestrone Soup


  • 6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)
  • 3 carrots cubed
  • 1 onion diced
  • 8oz string beans
  • 2 small zucchini halved and sliced thin
  • 2 stalks of celery sliced
  • 12oz. of cabbage chopped into pieces
  • 3 or 4 cloves chopped garlic
  • 2 cans of 15oz peeled and crushed tomatoes
  • fresh basil to taste
  • 1 15oz can of cannellini beans
  • 2 large potatoes chopped
  • 2 Tbls chopped parsley
  • fresh ground black pepper to taste
  • salt to taste
  • 1 pound ditalini pasta
  • parmesan cheese
  • 2 Tbls olive oil


  • In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.
  • Add cabbage and zucchini and saute for about five more minutes.
  • Add tomatoes, basil and parsley and beans and stir.
  • Add chicken or beef stock. I prefer the beef.
  • Add salt and pepper to taste.
  • Bring to a boil then simmer until vegetables are soft.
  • In a separate pot cook the ditalini for about 10 minutes.
  • Add some pasta to a soup bowl and ladle in some soup.
  • Sprinkle with parmesan cheese and your ready to serve.