Minestrone Soup Recipe - Allrecipes.com
Minestrone Soup Recipe

Minestrone Soup

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"This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings


  1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2004

classic minestrone, I changed the stewed tomatoes to whole cooked tomatoes amd hand crushed them. also used elbo maccaroni, and used garbonzo beans insted of kidney beans--next time I will presoak the beans, as they were a little chewy, and add the pasta last as it tends to dissintegrate after cooking long enough to make all the veggies as soft as I like( I also made about 34 quarts, so cooking time will be a little skewed) All in all everyone liked it , even my 16 year old who hates everything(including her parents).

Most Helpful Critical Review
Oct 31, 2003

The flavor was quite good but I found that it was more like a stew then a soup. I would omit some of the cabbage and not so much corn the next time. My husband said it needed more of a meaty flavor, and he didn't like it at all.

Aug 27, 2003

I really enjoyed this healthy meal. It was more like a stew. I ended up using half of the veggies and an extra can of tomato's and half the orzo and it worked out really well. Very good meal for vegetarians or if your on a diet!

Nov 20, 2005

Use half the cabbage, add 2-3 extra cups of broth, also about 1 tsp. garlic powder and you have one heck of a tasty soup! This makes a lot of soup, and is also tasty warmed up the nexy day.

Aug 27, 2003

Could the ingredient amounts be off? I needed to add a significant amount of additional liquid to make this the consistency of soup. In addition to the liquid that was called for, I added 2-8 oz. cans of tomato sauce and at least 4 cups of additional broth. I refigerated it overnight and by the next day the flavors had mingled nicely and the flavor was much better. I think I'll use less cabbage next time.

Oct 30, 2007

This is a wonderful VEGETARIAN recipe. It's great if you are a meat eater and want to add meat/meat broh, but it is nice to find a good recipe geared towards vegetarians.I don't really "get" why on every meatless recipe, people feel the need to suggest adding it. Vegetarians are allowed to have recipes too.

Mar 13, 2006

Very good - added some garlic, used white beans instead of kidney beans. Needed more broth than listed so just added as needed. Topped each serving with a sprinkle of freshly grated Romano cheese - delicious!

Aug 27, 2003

I can't believe how easy it was to make yet really good and filling. I added extra tomato paste and sauce to make it thicker.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 80.9 g
  • 26%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 17.8 g
  • 71%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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