Vegetarian Minestrone Soup

Serves: 6 - 8


  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots, diced small
  • 1 cup celery, diced small
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon kosher or sea salt (optional)
  • 1 jar (16 ounces) Gill's Grilled Onions
  • 14 ounces (1 can) kidney beans
  • 14 ounces (1 can) cannellini beans
  • 24 ounces vegetable stock
  • 28 ounces diced fire roasted tomatoes
  • 14 ounces crushed tomatoes
  • 1/2 teaspoon white balsamic vinegar
  • 4 ounces (dry) elbow macaroni
  • Freshly grated Parmesan cheese (optional)


  1. Place oil into a large, heavy bottomed pot over medium high heat.
  2. Add carrots and celery to pot and sauté for 3-4 minutes. Turn heat to medium and add garlic. Continue cooking for 2 minutes or until vegetables have softened and are fragrant.
  3. Add all remaining ingredients to the pot, except for the pasta. Stir to combine, increase heat to medium high and bring to a low boil.
  4. Add pasta to pot and cook for 7-8 minutes, or until pasta is al dente. If soup appears too thick, add more vegetable stock or water to reach desired consistency.
  5. Ladle into soup bowls and garnish with freshly grated Parmesan cheese, if desired.

Serving suggestion: Serve as a lunch or meatless meal with some crusty French bread and a garden salad.

For more of Chef Becca's delicious recipes, visit www.itsyummi.com

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