Print Recipe
5 from 1 vote

The Best Minestone Soup Recipe

Course: Soup
Author: Angel Hickman Peterson


  • 1 Cups of sliced yellow onions
  • 2 tsp of minced garlic
  • 1 Cup chopped carrots
  • 1 Cup of green beans , trimmed and cut into bite sized pieces
  • 3 or 4 stalks of celery chopped
  • 1 1/2 Cups of crushed canned tomatoes
  • 1 Cup of elbow pasta
  • 1 Can of kidney beans or any combination of beans
  • 32 Ounces of chicken stock
  • 2 tsp of dried oregano
  • Salt and freshly cracked black pepper to taste
  • 2 tsp of oil


  • Heat oil in a big stock pot or pan and fry the onions and garlic till the onions turn translucent.
  • Add the carrots and celery and fry till fragrant.
  • Add the crushed tomatoes and beans, season with salt, pepper and oregano.
  • Lastly add the pasta and the green beans and pour in the chicken stock. Check for seasoning. Cook for about 5 to 10 minutes, till the pasta softens.
  • Serve hot.