Minestrone Soup

A wholesome minestrone soup, packed with cannellini beans, onion, carrots, bell pepper and tomatoes.

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  • 1 1/2 teaspoons Simply Organic Oregano Leaf 0.75 oz.
  • 1 teaspoon Simply Organic Spice Right Pepper and More 2.2 oz.
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 cups green beans, trimmed and chopped into bite-size pieces
  • 4 cups vegetable stock
  • 1 28-ounce can diced tomatoes
  • 1 teaspoon sea salt
  • 1 can cannellini beans
  • 2 tablespoons fresh parsley, chopped (optional)


1. Over medium-high heart, heat olive oil.

2. Add onion, carrot and celery and cook for 3 to 5 minutes, until onions are translucent.

3. Add garlic and bell pepper and cook for 1 minute. Add green beans and cook for 1 minute.

4. Top with diced tomatoes, vegetable stock and spices. Stir until well combined.

5. Bring contents to a boil, then over medium-low heat, let simmer uncovered for 25 minutes. Add beans and cook for 5 more minutes

6. Top with fresh parsley and serve.

Store in refrigerator for up to one week or in freezer for several months.



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