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Mimi’s Best Ever Minestrone Soup


  • 1 tbsp olive oil
  • 1 white or yellow onion, diced
  • 2 zucchini, diced
  • 2 cup asparagus, chopped
  • 2 (14 ounce) can fire roasted crushed tomatoes
  • 2 cup, canned kidney beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Fresh basil, chopped
  • 4 ounces penne rigata, shell pasta


Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, zucchini, and asparagus. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente. Pour into a bowl and serve with parmesan cheese on top.

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