Minestrone is one of my favorite soups. It is so adaptable. You can use whatever left over vegetables you have in the fridge, fresh from the garden, or frozen. It makes a meal in itself, or can be used as an appetizer or first course.

Minestrone Vegetable Soup

Serving Size: 4


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 3-4 cups water
  • 1 vegetable bouillon cube
  • 1 can kidney beans, drained and rinsed
  • fresh mix of veggies like red bell pepper, carrots, broccoli, peas, corn etc. (alternatively you can use frozen veggies)
  • ⅔ teaspoon basil
  • 1 cup cooked chickpeas
  • ⅔ teaspoon oregano
  • ½-¾ cups vermicelli pasta
  • ⅔ teaspoon paprika powder
  • ⅔ teaspoon rosemary
  • 1 can tomato paste
  • 1 can crushed tomatoes
  • lemon juice
  • pinch red pepper flakes
  • salt & pepper


  1. Using a large pot, sauté the onion in the olive oil.
  2. Wash and cut all vegetables in bite size pieces.
  3. Add the vegetables to the cooking onions.
  4. Add water, vegetable bouillon, stewed tomatoes, beans, salt, pepper and herbs.
  5. Simmer for 30 minutes or until the vegetables have softened.
  6. Add the pasta and stir well to mix.
  7. Add tomato paste and pasta and cook until pasta is soft.
  8. Add a splash of lemon juice and the red pepper flakes.
  9. Season to taste.
  10. Serve.