Garden to Table Minestrone Soup

Bring all the flavors of summer together in this classic Italian dish. Like Nonna, use whatever vegetables you have on hand for your own version of Minestrone.


  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 12 carrots, chopped
  • 12 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
  • 1/2 cup fresh basil, chopped
  • salt & pepper to taste
  • Freshly grated Parmesan cheese for serving


  1. 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.