Enjoy a Delicious Italian-Inspired Soup This Month

Warm up this autumn with our October featured recipe – a hearty minestrone soup packed with high-fiber vegetables and legumes!

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serves: 16 servings


  • 1/4 cup olive oil
  • 1 clove garlic, minced (or 1/8 teaspoon garlic powder)
  • 1 1/3 cups onion, chopped
  • 1 1/2 cups celery and leaves, chopped
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon fresh parsley, chopped
  • 1 cup sliced carrots, fresh or frozen
  • 5 cups shredded cabbage
  • 1 (16-ounce) can whole tomatoes, cut up
  • 1 cup canned red kidney beans, drained and rinsed
  • 1 1/2 cups frozen peas
  • 1 1/2 cups fresh green beans
  • Dash of hot sauce
  • 11 cups water
  • 2 cups uncooked pasta of choice


  1. Heat the olive oil in a 4-quart saucepan or Dutch oven.
  2. Add the garlic, onion and celery, and sauté for about five minutes.
  3. Add the remaining ingredients (except the pasta) and stir until the ingredients are well-mixed.
  4. Bring the pot to a boil. Reduce the heat, cover and simmer for about 45 minutes or until the vegetables are tender.
  5. Add the uncooked pasta and simmer for about two to three minutes or until pasta is tender.

Recipe adapted from clevelandclinic.org