Garden to Table Minestrone Soup
We have the Italians to thank for minestrone soup. Every nonna has her own version of the classic garden to table soup made hearty with broth, beans, and pasta. Since there’s no fixed recipe — a little of this and more of that from the garden — each bowl is served with equal parts surprise and familiarity.
The word minestrone originates from the Latin minestra meaning “to serve.” I can’t think of a better way to bring friends and neighbors to the table this summer.
Make a list of people in your neighborhood you’d like to get to know better. What are you waiting for? Invite them over for a simple supper and serve up your own version of minestrone soup.
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1-2 carrots, chopped
- 1-2 zucchini, chopped
- 1 32-oz container of broth (chicken, beef, or vegetable)
- 2 cups water
- 1 15-oz can cannelloni (white beans) rinsed and drained
- 1 cup pasta, mini elbow
- 1 28-oz can diced tomatoes
- 1 cup fresh spinach, chopped
- ½ cup fresh basil, chopped
- salt & pepper to taste
- Freshly grated Parmesan cheese for serving
- In a large dutch oven or soup pot, sauté garlic, onion, bell pepper, and carrots in olive oil until tender. Add zucchini, broth, water, beans, and pasta. Bring to a gentle boil, then reduce heat and simmer, covered, for 10-12 minutes or until pasta is tender. Stir in tomatoes, spinach, and fresh basil. Season to taste with salt and pepper. Serve with more fresh basil and parmesan cheese.