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  • 2 - medium onions, peeled, finely chopped
  • 2 cloves - garlic, peeled, crushed
  • 2 - carrots, cut into 1/2-inch dice
  • 3 sticks - celery, cut into 1/2-inch dice
  • 28 ounces - stock made with vegetable stock cube
  • 14 ounces - sieved tomatoes with basil
  • 2 ounces - whole wheat dried short shaped pasta
  • 4 tablespoons - chopped flat leaf parsley
  • 1 tablespoons - soy sauce
  • - salt and pepper
  • - chopped flat leaf parsley, to garnish
  • Directions:

    Place a large non-stick pan over medium heat. Add the onions, garlic, celery, carrots, sieved tomatoes and stock. Bring to a boil, reduce the heat to a gentle simmer and cook for 15-20 minutes.

    Add the pasta and cook for 8-10 minutes or until just tender. Stir in the chopped herbs; season and remove from heat.

    Ladle into warm bowls and serve immediately garnished with chopped parsley.

    Brief Description

    Italian soup filled with veggies and whole wheat pasta.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 35 min

    Posted By:


    Posted On:

    February 26, 2017

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