Vegetable minestrone soup

  • Preparation 45 min
  • Cooking 50 min
  • Servings 8
  • Freezing Absolutely



  • 1/4 cup of olive oil
  • 1 cup Nantes carrots (about 4 to 5), diced
  • 1 cup celery with leaves (about 3 to 4 sticks), diced
  • 2 zucchini, diced
  • 1 small fennel bulb, the heart removed, diced
  • 1 1/2 cups of finely chopped kale
  • 1 yellow onion, finely chopped
  • 8 cups of vegetable broth reduced in sodium + a little to adjust the consistency
  • 4 tomatoes, diced
  • 680 ml of tomato sauce
  • 540 ml of red beans, rinsed
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 1/2 cup medium shells pasta
  • Salt and pepper from the mill



  • In a large saucepan over medium heat, add olive oil followed by carrots, celery, zucchini, fennel, kale and onion. Generously season with salt and pepper and mix well. Cook, stirring for about 12 minutes, until vegetables are tender.
  • With the exception of pasta, add the rest of the ingredients and stir well. Bring to a boil, reduce to medium-low heat and simmer for 25 minutes, stirring occasionally.
  • Add pasta, stir and continue cooking for 10 to 12 minutes, or until pasta is al dente. Add broth or water to adjust the desired consistency! Personally, I added 2 cups of broth because I wanted it more liquid ! Serve with a big country bread and good margarine.

Tip: For even clearer broth, cook the pasta separately and rinse well before adding to the soup !