Italian Vegetable Soup


4 cups of water
4 cups of vegetable stockstock
2 zucchini, chopped
2 carrots,chopped
12/ cup of fresh or frozen peas
1 rib of celery chopped
1 ripe tomato chopped
3 chard leaves, chopped
1 cup of small pasta of your choice
1 leek, white and light green parts, chopped
1 cup cabbage,chopped
4 cloves of garlic, minced
1/2 cup lentils
1/2 cup basil, chopped
1 onion chopped
4 medium potatoes, cut int0 1/2 inch cubes
1 cup canned cannelloni beans
extra virgin olive oil
kosher salt and fresh cracked black pepper to taste
Parmesan cheese, grated
This is a super good version of minestrone soup chocked full of vegetables .



  • Chop up all the vegetables and herbs into manageable pieces.
  • Add chicken stock and water to a large stock pot.
  • Over medium heat and all of the vegetables to the pot and cook until almost tender, about 25 minutes.
  • Add the pasta to the pot and cook for another 10 to 15 minutes.
  • Drizzle in some olive oil and mix well.
  • Serve dusted with some Parmesan and crusty bread.





15 min


40 min



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