Course Soups
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Vegetarian

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Tried and True Minestrone

Prep Time 10 minutes
Cook Time 35 minutes


  • 1 1/2 cups pasta, tubetti or pasta of choice
  • 2 tbsp olive oil
  • 8 cups chicken broth, or vegetable; reduced sodium
  • 6 cloves garlic, chopped
  • 1 large onion, yellow; chopped
  • 3 stalks celery, chopped
  • 2 large carrot, chopped
  • 1 tbsp thyme, fresh; chopped
  • 1 19 oz can tomatoes, diced
  • 1 can chickpeas, rinsed and drained, 19 fl oz
  • 1 19 oz can white kidney (cannellini) beans, rinsed and drained
  • 1 19 oz can kidney beans, red; rinsed and drained
  • 2 medium zucchini, chopped
  • 2 tsp pepper
  • 1 tsp salt


  • Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
  • In a large saucepan on high, heat oil. Add garlic and saute until golden.
  • Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
  • Add chicken stock and bring to a boil.
  • Lower heat and simmer for 15-20 minutes, skimming foam from top.
  • Season well with pepper and sprinkle with salt to taste.
  • Add cooked pasta and enjoy!