Go Back

Quick Minestrone Soup

Author: Michelle De La Cerda


  • 1 rib celery; chopped
  • 1 small/1/2 medium onion; chopped
  • 1 large/2 medium carrots; chopped
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 6 oz can basil , garlic, oregano tomato paste
  • 32 oz broth (use vegetable to keep it vegan/vegetarian)
  • 32 oz water
  • 3/4-1 cup red wine (pinot noir, zinfandel, cabernet sauvignon or similar)
  • 1/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 small bunch kale; torn into bit size pieces
  • 1/2 lb dried pasta
  • Salt/Pepper; to taste
  • 1-15 oz can dark red kidney beans; drained/rinsed
  • 1-15 oz can white beans; drained/rinsed
  • Parmesan cheese to garnish (optional)


  1. Heat olive oil over medium high heat in a large pot.
  2. Add the celery, onions, carrots, and garlic and sauté for 3-5 minutes or until they begin to soften.
  3. Stir in the tomato paste to the veggies.
  4. Add the broth, water, and wine.
  5. Add the herbs and kale; mix well, bring to a simmer.
  6. Incorporate the pasta, mix well and bring to a boil.
  7. Season according to taste with salt and pepper.
  8. Once the pasta is near done, add the beans and finish cooking; about 2 minutes)
  9. Serve immediately
  10. Garnish with parmesan cheese.

Recipe Notes

If you are making this for multiple meals, cook the pasta separately and add it to the individual portions.
Toss the freshly cooked and drained pasta with olive oil to prevent it from sticking together.
When reheating, heat the soup and rinse the pasta in hot water under the sink, then stir it into the soup--or you can add it to the soup and microwave it together.