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Minestrone Soup

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Minestrone Soup

Our version of this hearty vegetable medley of a soup.


  • olive oil
  • 1 leek, thinly sliced, about 1 cup
  • 2 carrots, thickly sliced, about 1 1/2 cups
  • 2-3 ribs celery, thickly sliced, about 1 cup
  • 3 tablespoons Stuart’s Spices Bouquet Garni
  • 1 28 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1 potato, cut into bite size pieces
  • ½ cup raw or frozen string beans, cut in half or thirds
  • 1 cup fresh spinach
  • 1 can kidney beans, rinsed and drained
  • 1/2 pound of your choice pasta


  1. Sauté leek in a little olive oil
  2. After just a minute, add carrots and celery and continue to sauté 3-4 more minutes
  3. Add stock, diced tomatoes, potato, and Bouquet Garni
  4. Bring to boil and simmer five minutes
  5. Add pasta and string beans, bring back to boil and simmer 10 minutes
  6. Add kidney beans and spinach, and continue to simmer 5 more minutes, or until carrots and potatoes are soft
  7. Adjust seasonings, adding salt and pepper if desired
  8. Add extra broth if needed before serving and enjoy!


Optional: Take fresh basil, parmesan cheese, and a little of the cooked soup broth, mix in food processor until it has a fairly smooth consistency, and pour back into soup for a creamier version!