Minestrone Soup*




  • Originally contributed by Lauren Bateman, with refinements / measurements by Dr. Joe
  • Quantities are mostly arbitrary and reflect what I happened to use, and it turned out fabulous.
  • (And many of the ingredients are optional / arbitrary, so don't stress about them)
  • Most spices were added part way through cooking as a compromise to preserve their flavor and also let the flavors mix and develop.  (Not sure what a professional chef would think of this).
  • Note that salt is not included, delicious without it;  could always be added at the table.
  • Marjoram is not essential, I have not yet performed a taste-test with and without.
  • Freezes very well


1 quart water
2 medium onions, coarsely chopped  (about 4 cups)
Two 15-oz (or one 28 oz) cans of crushed, chopped or whole tomatoes
                  (if whole, can cut the with a scissors)
2 medium zucchini cut in half-moons (about 3 cups)
Fresh parsley, one bunch, chopped (about 1 cup or more)
1-2 bay leaves
3 medium potatoes, chopped (3 – 4 cups)
one 15-oz can of cannellini beans or other white beans (= 1.5 cups cooked beans)
3 stalks celery, chopped (about ¾ cups)
3 carrots, peeled and coarsely chopped (about ¾ cup)
¼ teasp ground pepper (I used 3/8th teaspoon – was too peppery for most people, but just right for me)
3 teaspoons dried ground thyme (or 2 teaspoons dried Powdered thyme)  
1 teaspoon dried marjoram
2-3 medium to large garlic cloves minced (about 1+ TBSP)



Saute chopped onion for several minutes in a large pot (optional: with 1 teasp oil, or some water if needed)
Add the water, bay leaves, pepper and other ingredients EXCEPT potatoes, zucchini, parsley, garlic, and other spices.
Boil, then simmer for 15 minutes and add potatoes, garlic and remaining spices.
Simmer an additional 10 minutes and add zucchini, & parsley
Simmer an additional 5 – 10 minutes or until potatoes and zucchini are cooked. 

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responded with submitted 2016-05-06 19:34:38 -0400
posted about this on Facebook 2012-03-09 23:06:09 -0500
More Time and Worth It: Minestrone Soup
published this page in More Time and Worth It 2012-03-09 23:05:53 -0500