Sardinian Style Minestrone Soup
Recipe type: soup
Cuisine: Italian
Serves: 4 servings
This Sardinian Style Minestrone Soup is said to be the Italian recipe for longevity. This recipe is vegetarian
  • 1 Tbsp extra virgin olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic, crushed
  • 1 stalk celery diced
  • ¾ cup fresh green beans with stems cut off and chopped into 2-inch pieces
  • 2 small zucchini diced into small cubes
  • 6-8 cups vegetable broth
  • 1 can cannellini beans drained (may substitute great northern or white kidney)
  • 1 can kidney beans drained
  • 1 28 oz can tomatoes, chopped
  • 2 carrots diced
  • 4 Tbsp mixture of fresh Italian parsley chopped basil, oregano, thyme, rosemary, basil, and sage or your own concoction. (or 2 Tbsp dried)
  • salt and pepper fresh, ground
  • Bag of baby spinach leaves (8oz)
  • 4 oz Italian Orzo Pasta or any small shape (optional)
  • salt and pepper to taste
  • red crushed pepper to taste (optional)
  • Parmesan grated
  1. Heat the olive oil in a large, heavy soup pot
  2. Saute the onion, celery, garlic, green beans and zucchini in the oil for about five minutes until the onions begin to become translucent. (don't brown)
  3. Add the stock with the drained cans of beans, tomatoes, carrot, and all the herbs.
  4. Bring to a boil and then reduce the heat and simmer the soup for about 20 minutes.
  5. Season to taste with salt and pepper.
  6. Add the washed spinach leaves and add to the pot. Also, add the pasta and simmer for another 20 minutes until the soup has reduced slightly and has a good consistency.
  7. Serve with a grating of Parmesan cheese and more black pepper if desired.
If you add pasta you may need to add more vegetable broth if you like it soupier.
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at