Minestrone Soup

Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 6


  • 3 tbsp olive oil
  • 1 clove of garlic, chopped
  • 1 medium onion, chopped
  • 3 carrots, diced
  • 3 medium potatoes, diced
  • 1 bay leaf
  • ½ head of cabbage, cored and shredded
  • 1 (14-oz) can diced tomatoes
  • 6 cups of low-sodium vegetable broth
  • 1 (14-oz) can of low-sodium kidney beans, rinsed and drained
  • 2 oz whole wheat pasta (elbows, ziti or penne)
  • Salt and pepper to taste


  1. Heat the olive oil in a large saucepan over medium high heat. Add garlic and fry until turning to a light gold.
  2. Add onions, carrots, potatoes and bay leaf. Cover and turn down the heat to medium-low to sweat the vegetables until they begin to soften. Stir occasionally.
  3. When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften.
  4. Remove lid and turn the heat up to medium-high. Mix in the tomatoes and cook until the tomato takes on an orangey color. Add the vegetable broth. Bring to boil, cover then turn down heat to simmer.
  5. Cook for 25 minutes, then add the beans. Bring to a simmer again and add the pasta. Adjust seasoning as desired.
  6. Cover and cook for another 10 minutes, or until the pasta is done. Discard bay leaf.
* Adapted from Fred Hutch - Cook for Your Life