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Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

Minestrone is a classic, ever lasting recipe everyone should try. Especially good during fall and winter this vegetable soup is even better with some grated parmesan cheese on top.


 ½ cup Colavita Extra Virgin Olive Oil
 1 cup chopped onion
 3 stalks celery, diced
 3 carrots, peeled and diced
 ¼ head green cabbage, shredded
 ¼ lb green beans, cut into 1 inch pieces
 1 clove garlic, chopped
 3-4 sprigs parsley, chopped
 6 oz tomato paste
 2 cups Rachael Ray All-Natural Beef Stock
 9 cups water
 1-2 cans kidney or cannellini beans, drained and rinsed
 3 small zucchini, chopped
 1 cup Colavita Soup Shells
 Salt and pepper, to taste
 6 tbsp grated parmesan cheese, or more to taste

Heat the olive oil in a large pot or Dutch oven; add the onion, celery, carrots, cabbage, green beans, garlic and parsley.


Saute over low heat until they are wilted. Add the tomato paste, beef broth and water; simmer 45 minutes.


Add the beans, zucchini and pasta; simmer 15 minutes more, or until the pasta is cooked. Taste and adjust seasonings.


Ladle into bowls and top with Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 411
% Daily Value *
Total Fat 21g33%

Saturated Fat 4g20%
Sodium 817mg35%
Total Carbohydrate 44g15%

Dietary Fiber 9g36%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.