Quick Minestrone Soup



Published by Harmony Books

This image courtesy of Shutterstock

With a quick glance, this may seem to have a long list of ingredients. But basically, it’s just some beans and pasta, with lots of vegetables and seasonings, cooked in a broth.

Serves8 appetizer servings; 4 entree servings



Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseAppetizer, Main Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free, Vegetarian

MealDinner, Lunch

Type of DishSoup


  • 2 tablespoons olive oil
  • 1 medium onion, sliced (about 1 cup)
  • 2 carrots, sliced (about 1 cup)
  • 2 celery ribs, coarsely chopped (about 1 1/3 cups)
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 6 cups vegetable or chicken broth
  • 1/3 cup dry sherry
  • 1 medium zucchini, chunked (about 1 cup)
  • 2 medium tomatoes, peeled, seeded, and diced or ½ cups canned crushed tomatoes
  • ¼ pound fresh green beans, cut into 2-inch pieces
  • 2 cups cooked kidney beans, drained
  • ¼ cup fusilli (spiral) pasta
  • Salt and freshly ground black pepper to taste
  • ½ cup freshly grated Parmesan cheese, plus additional for the table


  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and saute until softened, about 5 minutes. Stir in carrots, celery, garlic, basil, and oregano. Then add the broth, bring to a boil, reduce heat, and simmer 5 minutes.

  2. Add the sherry, zucchini, tomatoes, green beans, kidney beans, and fusilli. Simmer an additional 10 to 15 minutes or until pasta is cooked. Season with salt and pepper. Taste and adjust seasoning. Stir in Parmesan just before serving.

  3. Serve with additional Parmesan cheese at the table, if desired.


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