Magnificent Minestrone

Thick n Hearty and filled with all the good stuff. And ready in less than 30 minutes. Serves 4 big ole bowls.



  • 2 zucchini, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 2 cups fresh green beans, bite-sized
  • 1 tbsp olive oil, salt and pepper to taste
  • 2 cups veggie broth
  • 28 oz can Muir Glen Fire Roasted Diced Tomatoes
  • 15 oz can great northern beans, drained and rinsed
  • 1 clove garlic or 1 tsp Garlic Gold crunchies
  • 1 heaping tsp dried herbs of your choice, such as oregano and basil
  • 1.5 cups whole wheat shells, dry
  • 1/4 cup chopped kalamata olives
  • 1/4 tsp turmeric
  • Pinch red pepper flakes
  • Cracked black pepper to taste
  • 3 cups baby spinach

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To Do

  • Toss first four veggie ingredients in olive oil, salt and pepper.
  • Roast at 400* for 20 minutes.
  • Meanwhile, combine broth, tomatoes, beans, garlic and herbs and bring to a boil.
  • Add pasta and olives. Cover and lightly boil until pasta is tender.
  • Pour in roasted veggies. Cook for 1 minute more.
  • Season with turmeric, red pepper and black pepper.
  • Place spinach into bowls and pour soup on top.
  • Garnish with parmesan



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{ 15 comments… read them below or add one }

1 stacey-healthylife November 21, 2010 at 9:25 pm

That looks so delicious and healthy.


2 Annie-Rose November 21, 2010 at 10:57 pm

This looks soooo good – I’ll have to make this tomorrow once I’ve recovered from my molasses cookie coma!


3 Stephanie November 21, 2010 at 11:33 pm

This looks incredible! And healthy 😀

How many servings would you say this makes? I’d love to make a huge batch for the week.


4 Kath November 21, 2010 at 11:34 pm

Said at the top, four big :)


5 Namaste Gurl November 22, 2010 at 12:50 am

Yum– LOVE a good bowl of minestrone. I usually just make my own version by throwing a bunch of veggies, herbs and grains into tomato broth. Never thought to roast the veggies first– tip taken! :)


6 Marci November 22, 2010 at 11:41 am

I love making minestrone! Here is my recipe:
Similar ingredients, different preparation. I want to experiment with roasting vegetables first. Such a simple, delicious, and healthy meal and great way to eat lots of vegetables.


7 Michelle D November 23, 2010 at 11:30 am

YUMMMMM! Just made a double batch to share with my brother and his wife and their newborn son! You rock…this is delish!


8 Tammy @ Defining Wellness November 23, 2010 at 7:54 pm

Just made this tonight, Kath! My husband and I loved it and are looking forward to eating it again on Thanksgiving . . . perfect Thanksgiving lunch. Thanks for the recipe!


9 Dexter Hopen February 8, 2011 at 9:19 pm

I’m midway through making this dish right now for my girlfriend, we love you Kath!


10 KathEats February 8, 2011 at 9:20 pm

Haha <3


11 Andrea L February 15, 2011 at 7:49 pm

I’ve been looking for a really good minestrone recipe, this was DELICIOUS! :)


12 Kristen October 17, 2011 at 8:00 pm

Would it be a bad idea to leave the turmeric out? The recipe looks awesome except for the turmeric!


13 KathEats October 17, 2011 at 8:27 pm

Nope.. You totally can leave it out


14 Lesley April 30, 2012 at 12:37 pm

Even though it’s spring I really wanted to make this soup and it did not disappoint! It was so good! I loved all the veggies and the flavors were awesome!


15 Amy October 1, 2012 at 7:47 pm

Delicious-make it all the time! The kalamata olives in the soup are amazing. Made this on my blog –


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