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Minestrone Soup


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adapted from Elliot, Elaine and Virginia Lee: “Chowders, Bisques and Soups; Recipes from Canada’s Best Chefs”. Formac Publishing Company Limited, Halifax, 2004.

Reprinted with permission

 

2 tbsp (30 mL)                vegetable oil

1 cup (250 mL)               diced onion

2                                    garlic cloves, crushed

5 cups (1.25 L)               chicken stock (no added salt)

2                                    carrots, peeled and diced

1½ cups (375 mL)          diced red or green sweet pepper

2                                    small zucchini, seeded and diced

1½ cups (375 mL)           small pasta

28 oz (796 mL)               can Italian-style tomatoes, chopped

2 cups (500 mL)             cooked ham

14 oz (398 mL)               can chickpeas, drained and rinsed

14 oz (398 mL)               can red kidney beans, drained and rinsed

4 oz (125 g)                    fresh spinach

1 tsp (5 mL)                    dried thyme

¾ tsp (3 mL)                   dried summer savoury

¾ tsp (3 mL)                   dried basil or oregano

                                      black pepper to taste

 

Heat oil in a large saucepan over medium heat. Sauté onion until tender, about 4 minutes. Add garlic, chicken stock, carrots, sweet peppers and zucchini; bring to a boil. Reduce heat and simmer vegetables until tender.

 

Add pasta, diced tomatoes, ham, chickpeas, kidney beans, spinach and herbs; simmer 10 minutes or until pasta is al dente. Adjust seasoning with pepper and salt.

 

Serves 6-8

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