Hearty Minestrone Soup

I had some vegetables that needed used before they went bad so I made this Hearty Minestrone Soup for dinner. The soup was a hit with the family and even better the next day 🙂


  • 2 garlic cloves, minced
  • 2 large carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium onion, chopped
  • 6 cups vegetable broth
  • 3/4 cup chopped green beans
  • 2 medium potatoes, cubed
  • 2-3 cups shredded cabbage
  • 14.5 ounce can chopped tomatoes
  • 8 ounce can tomato sauce
  • 15 ounce can chickpeas, drained and rinsed
  • 15 ounce can cannellini beans, drained and rinsed
  • 3/4 cup uncooked brown rice pasta
  • fresh ground black pepper
  • 1 teaspoon basil (optional)
  • fresh parsley (optional)


  1. In a large pot, cook the onion, celery, carrots, garlic with 1/2 cup of vegetable broth over medium-high heat for 3-4 minutes, stirring occasionally.
  2. Add remaining 5 1/2 cups broth, green beans, potatoes, cabbage, tomatoes, chickpeas, cannellini beans, tomato sauce, parsley, basil and black pepper to the pot.
  3. Bring to a boil, then reduce heat, cover, and cook for 45 minutes.
  4. Add the pasta, stir, and continue to cook for another 15-20 minutes or until pasta is tender.



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