Garden Minestrone
Cuisine: Soup, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A garden flare to a favorite traditional Italian pasta bean soup.
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped fresh oregano
  • 1 Tbsp garlic, minced
  • 2 large yellow squash, chopped
  • 2 large zucchini, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 carton (26. 46 oz) Pomi chopped tomatoes
  • 4 cups organic chicken or vegetable broth
  • ½ cup uncooked ditalini pasta
  • 1 (15.5 oz) can white beans, rinsed and drained
  • 1 (6 oz) package fresh baby spinach
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp crush red pepper flakes
  • Grated Parmesan or Asiago cheese, (optional for topping)
  1. In a large stock pot, heat oil iover medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini and carrot. Sauté five minutes or until vegetables are tender.
  2. Stir in chopped tomatoes, broth and beans and bring mixture to a boil. Reduce heat, and simmer 20 minutes.
  3. While soup simmers, prepare ditalini pasta as directed on package for al dente, only one minute less. Drain and add to soup. Stir until well incorporated. Remove from heat.
  4. Stir in spinach; season with salt, pepper and crushed red pepper flakes.
  5. Ladle soup into individual bowls. Top with freshly grated Parmesan or Asiago cheese.
Recipe by Run DMT at