Rockin’ Rebel Minestrone Soup

Rockin’ Rebel Minestrone Soup



1 can Cannellini beans, drained and rinsed
2 cartons broth (one vegetable, one chicken)
2 Tbl. Olive oil
1 Bay leaf
1 Tbl. Italian seasoning
1 Tbl. dry parsley, or ¼ cup fresh chopped parsley
Salt and pepper to taste
2 cups Ditalini (small pasta) or macaroni
1 small onion, chopped
2 cloves garlic, chopped
1 cup chopped fresh or frozen spinach
1 8-12 oz. can petit chopped tomatoes
3 Fresh Roma tomatoes, chopped
1 cup Fresh Parmesan cheese (for garnish)

[This soup can be made with 4-6 cups of any peeled and cubed root vegetables (carrots, potatoes,
squash), about 4-6 cups, depending on what’s available]

For our “4-6 cups of veggies” -We used:
1 bag frozen, cubes squash
1 Medium zucchini
1 bag frozen mixed veggies – corn, green beans, peas (fresh can be substituted if available)


Put oil, onion and garlic in large pot. Cook over low heat for about 10 minutes. Add the rest of the ingredients up to the pasta. Simmer over low heat for about 1 hour; add water or more broth if needed. Meanwhile, boil water and cook the pasta. Drain and add to soup and serve with cheese sprinkled on top.


15 servings