Mom’s Minestrone Soup

Mom’s Minestrone Soup


This easy and delicious soup can be made ahead.  I like to make it to have for lunch after church.  Mom’s Minestrone Soup can be made for lunch, dinner or a first course.  Great in all seasons!



3 Cups Vegetable Broth

2 Diced Tomatoes

2 Cups Cooked Navy Beans (Canned or Home Cooked)

2 Chopped Carrots

1 Chopped Onion

1 Chopped Zucchini

2 Cups Ditalini Pasta

1 Teaspoon Thyme

1/2 Teaspoon Sage

2 Bay Leaves

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Tablespoons Grated Parmesan Cheese (Optional)

2 Tablespoons Basil (Optional)


In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper.  Cover and cook on low for 6 hours.  If you want to cut down on the cooking time you can cook on high for 3 hours.  35 minutes before the soup is done cooking add the pasta and zucchini.  Cover and cook for 35 minutes.  Remove from the heat and remove the bay leaves.  Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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