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Magnificent Minestrone

Thick n Hearty and filled with all the good stuff. And ready in less than 30 minutes.
Servings 4 Big Bowls
Author Kath Younger


  • 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


  • 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