Minestrone Soup

  • Yield 8 servings
  • Prep 10 mins
  • Cook 30 mins


1 sprig each: fresh basil, oregano and rosemary
6 cups vegetable or chicken stock
1 1/2 cups chopped tomatoes
1 cup chopped celery
1/2 cup onion, chopped
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced carrot
1/2 cup chopped bell pepper
1/2 cup sliced mushrooms
2 cloves garlic, minced
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups dried pasta (your choice)
Parmesan cheese, grated


  1. Chop or snip the fresh herbs. Combine stock and herbs in a large pot. Bring stock to a boil.
  2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
  3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese.

Recipe courtesy of the Young Chef’s Academy.



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