Chunky Minestrone Soup
Recipe type: Soup
Cuisine: vegan, vegetarian, healthy
Prep time: 
Cook time: 
Total time: 
Serves:: (14) 1½ Cup servings
A delicious classic soup that will warm you up and make you healthy!
  • 2 T Olive oil
  • 2 C Yellow or white Onions, finely diced
  • 4 cloves Garlic, chopped
  • 4 Cans Kidney beans, half mashed or pureed with liquid
  • 1 Can white chili beans, rinsed, drained
  • 1 28oz can Tomato puree
  • 1 28oz can Petite diced tomatoes
  • 2 28oz cans Tap water (use tomato cans to measure)
  • 10-12 C Vegetables; 4 shredded carrots, 4 chopped celery stocks, large chopped zucchini, frozen yellow corn, 4 small gold potatoes, and trimmed green beans broken into 1 ½ “ lengths
  • 1 bay leaf
  • 2 t Dried thyme
  • 1 t Italian seasoning herb blend
  • 2 C Small elbow pasta
  • Sea salt and black pepper, to taste
  1. In a large stock pot, add olive oil to warm over med-low heat,
  2. Add onions, stirring occasionally, cooking for about 10 minutes, while chopping vegetables.
  3. Add garlic, stirring well, cook about 30 seconds longer, then add all the beans, tomatoes and water.
  4. Add vegetables, herbs (but, not salt or pepper) and stir well, increasing heat to med-high.
  5. Spoon off any excess foam as needed.
  6. Bring to a boil, then simmer for 10 minutes, reducing heat to medium.
  7. Add uncooked pasta and stir in; cooking for another ten minutes or until pasta is tender.
  8. Add salt and pepper, to taste.
  9. Serve warm immediately, or cool, then refrigerate, and place in freezer for up to 3 months.
Recipe by My Sweet California Life at