Lois's Minestrone Soup Recipe


It really is her recipe because she has combined a couple recipes and made modifications.  She knows what she likes!  She started with the recipe for minestrone soup in The New Basics Cookbook by Sheila Lukins but uses some ideas from Martha Stewart’s Real Food cookbook and adds after that.  It was delicious!  She has the seasoning down.  I wish I were eating it now.


     2 tablespoons olive oil

     4 cloves garlic, finely minced

     2 carrots, peeled and cut into 1/4-inch dice

     1 onion, peeled and cut into 1/4-inch dice

     1 leek (white part and 1 inch green), well rinsed, quartered  lengthwise, and cut into 1/4-inch-slices

     3 cups finely shredded green cabbage

     2 zucchini, quartered lengthwise and cut into ¼-inch-thick slices

     2 tablespoons tomato paste

     6 cups stock (she made hers with vegetable Better Than Bouillon) 

     5 tablespoons chopped fresh Italian parsley

     Fresh basil to taste

     Fresh rosemary to taste

     1 teaspoon coarsely ground black pepper

     Salt to taste

     2T. organic turbinado or organic sugar to cut the acidity of the tomatoes 

     1 can (19 ounces) red kidney beans, drained and rinsed

     4 ripe plum tomatoes, cut into 1/4-inch dice

     1/2 cup small pasta, she used cavatelli, (shells), cooked al dente separately according to package directions

     Freshly grated Parmesan cheese, for garnish

And she quadrupled it!!  She likes to make extra to freeze.


1.  In a large pot, heat the oil over medium add onion, leek, carrot, and garlic.   Cook, stirring frequently, until onion is translucent, 3 to 4 minutes.  Stir in zucchini, cabbage, Italian parsley, rosemary and fresh basil. Continue cooking, stirring until vegetables are coated, 1 to 2 minutes.

2.  Add tomatoes with their juice, the turbinado or organic sugar, and enough water (about 6 cups) to cover vegetables by 1 inch.  Bring to a boil, reduce heat to a simmer.  Season with salt and pepper.  Continue to cook until vegetables are tender and soup is thickened, about 10 minutes.  At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.  Bring to a simmer before proceeding.

3.  Stir in beans to warm, then add and pasta, cooked separately.  Season with salt and pepper.  To serve, ladle soup into bowls, then garnish with parmesan and drizzle with olive oil.

This recipe has stood the test of time. This soup has been loved by Sarah’s family and I’m sure you will love it, too!  Lois’s fine tuning of all the ingredients shows in the final product.  Give it a try and let me know what you think. And I may have screwed up, so please let me know and I can fix it.  Thanks for reading it.