skip to main content

Minestrone Soup

Demonstrated by: Dick Allgire and Aunty Ruby of KITV4.
Healthy & Fast on September 28, 2003.



Minestrone Soup

  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 2 slices vegetarian ham, diced
  • 1 1/2 cups sliced cabbage
  • 1 1/2 cups sliced Swiss chard leaves
  • 1 small potato, cubed
  • 3 1/2 cups vegetable broth
  • 1 tomato, diced
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 (15 oz) can white cannellini beans, drained
  • Salt and pepper


In a large saucepan, heat oil and sauté the onion, celery, garlic, carrot, and ham. Add the cabbage, Swiss chard, potato, 3 cups of the vegetable broth, tomato, rosemary, thyme, and bay leaf. Add more water if needed to cover the vegetables. Bring to boil; simmer for 15 to 20 minutes. Place about two thirds of the beans in a food processor with the remaining 1/2 cup of vegetable broth and process until smooth. Add the pureed beans and the remaining whole beans to the soup; simmer for about 5 minutes. Remove bay leaf and season with salt and pepper to taste. Makes 4 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.