Healthy Minestrone Soup


This is a great winter soup for using up left over vegetables, chicken or roast beef.  Use vegetable broth to make it vegetarian. If you want to be healthy this year, find new ways to eat vegetables at every meal.

  • 2 Tablespoons extra virgin olive oil
  • 1 medium onion diced
  • 1 cup diced celery
  • 1 medium zucchini, diced
  • 2 carrots, peeled and sliced in rounds
  • 1 cup frozen green beans
  • 3 cloves garlic minced
  • 1-teaspoon rosemary plus 1 tablespoon Italian seasoning
  • 2 teaspoons Italian seasoning
  • Salt & pepper
  • 1 head Chinese cabbage, washed and chopped
  • 1 (15 ounce) can diced tomatoes plus juice
  • 1 (15 ounce) can white navy or pinto beans
  • 1 (15 ounce) can kidney beans
  • 10 cups vegetable or chicken broth


    Minestrone Soup is satisfying on a cold night.

  • 3 cups baby spinach
  • ½ cup freshly grated Parmesan cheese
  • 1 cup cooked diced chicken or beef optional

In a soup pot heat the olive oil over medium heat, and then add the onions, celery, zucchini, carrots, garlic and seasonings including salt and pepper to taste. Cook until the vegetables are soft and juicy, about 10 minutes.  Stir in the cabbage, tomatoes, basil, and season again with salt & pepper to taste.  Add the spinach and cooked chicken or beef if desired, increasing the heat to medium and cook until soup thickens, about 10 minutes more.  Check for seasoning. To serve, ladle in to soup bowls and top with fresh Parmesan cheese. Makes 6 servings.

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