Minestrone is a rich, thick vegetable soup. It gets its name from the Latin word mines rare, which means “to serve” or “to dish up.”



1 16-oz. can kidney beans
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
1/4 c. chopped fresh parsley
1 small fresh zucchini, unpeeled and diced
2 celery stalks with leaves, finely chopped
1 small onion, minced
1 16-oz. can whole tomatoes, cut up with a spoon
2 1/2 c. water
1/3 c. elbow macaroni, uncooked
1/2 c. beef bouillon or tomato juice
salt to taste


1. Put beans in a large kettle and mash them slightly with a fork.

2. Add garlic, salt, pepper, oil, and parsley. Stir well.

3. Add water and all vegetables to the kettle.* Bring to a boil over medium heat, stirring occasionally.

4. Lower heat, cover the kettle, and simmer 1 hour, stirring occasionally.

5. After 1 hour, add macaroni and beef bouillon or tomato juice. Simmer 15 minutes, stirring occasionally. Add salt to taste.

Preparation time: 20 minutes
Cooking time: 2 1/2 hours
Serves 6 to 8

*For an even more substantial soup, try adding 3 medium red potatoes, peeled and diced, 1 c. shredded cabbage, and/or 1 c. frozen green beans, thawed.

Full of veggies, minestrone is a flavorful soup that can be a satisfying low-fat meal in itself.