bowl of minestrone soup

Minestrone Soup

Nothing tastes better on a chilly evening than a bowl of hot soup. 
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  • In a large stock pot, heat EVOO over medium heat. Add onion and sauté for 3-5 minutes. Add celery and carrots and sauté for additional 2-3 minutes.
  • Add broth, water, tomato puree, and balsamic and bring to a boil. Stir frequently.
  • Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with California Bold Pepper Salt-Free Blend. Simmer for 35-50 minutes or until vegetables are cooked through.
  • Add cooked pasta to soup and heat through. 


Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig Balsamic drizzled on top.