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Minestrone Soup

Minestrone Soup

Olives & Okra
Cook Time 1 hr 30 mins
Course Soup
Cuisine Italian
Servings 10
Calories 327 kcal


  • 1 cup dried navy or cannellini beans
  • 4 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 12 cups vegetable stock
  • 2 cups shredded cabbage
  • 2 cups tomatoes, peeled, seeded and chopped
  • 1 tablespoon fresh oregano
  • 3 large basil leaves, broken into pieces
  • 3 carrots, sliced thin
  • 2 cups zucchini, sliced
  • 1 cup angel hair or thin spaghetti, broken into pieces
  • pinch of crushed red pepper flakes (optional)
  • salt & pepper


  • Rinse beans well. Put in a large bowl or pot, cover with at least 2 inches of water, and soak overnight.
  • Drain beans. Heat the extra virgin olive oil and large stock pot. Add onion, crushed red pepper, and garlic; Cook over low-medium heat until tender. Add beans and vegetable stock; cover and simmer until beans are tender, about 1 to 1-1/2 hours. Add salt and pepper to taste.
  • Add tomatoes, cabbage, carrots, basil, and oregano to stock. Simmer until carrots are tender, about 15 minutes.
  • Add broken spaghetti and sliced zucchini. Adjust seasoning. Simmer for about 5 minutes. Serve with grated parmesan cheese.


Calories: 327kcalCarbohydrates: 55gProtein: 11gFat: 6gSodium: 1153mgPotassium: 710mgFiber: 6gSugar: 7gVitamin A: 3985IUVitamin C: 16.1mgCalcium: 89mgIron: 3.2mg
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