Ken's Minestrone Soup Recipe -
Ken's Minestrone Soup Recipe

Ken's Minestrone Soup

Recipe by  

"My husband and I love the minestrone soup at restaurants, so he came home and started experimenting. This is the delicious soup that he came up with."

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Ingredients Edit and Save

Original recipe makes 7 to 8 servings Change Servings


  1. In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
  2. Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2007

I love this recipe and didn't change a thing, however, I didn't know whether I was supposed to drain and/or rinse the cannelini & kidney beans.

Most Helpful Critical Review
Mar 29, 2003

This soup was very thin. I had to add two cans of drained tomatoes to thicken it as well as some corn starch. It also needed more seasoning. I would NOT recommend this recipie. Try something else or buy it in the can, much cheaper and taste better!

Jun 21, 2003

This is the best recipe for minestrone I have ever tried! My family loves it! I add tiny shell pasta to it!

Aug 27, 2003

This was very good. I added small pasta shells, peas, and green beans to it. Will make again. Stacey

Aug 27, 2003

I doubled this recipes for my Bible study group of 12. I added a bit for spice for extra flavor. For the pasta - I added Orzo which I liked. The whole group enjoyed it. Very easy to make which was another plus. I will keep this one on record and will make again. Joanne

Jun 21, 2003

My husband & I love this soup. I used more spices than called for, and didn't drain/rinse the canned beans. We have made this recipe many times & will make it again.

Jun 21, 2003


Jun 21, 2003

Very delicious - very quick - we made it for our church "Soup Supper" and doubled the quantity while adding shell pasta.


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 793 mg
  • 32%

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

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