Minestrone Soup, Your Way

Lori Hartnett Leave a Comment

My daughter’s roommate contacted me with a dinner dilemma. She needed a recipe that could accommodate guests with different dietary needs: vegetarian, dairy free, and gluten free. Well, that does make entertaining challenging! We settled on this soup, because the macaroni and Parmesan cheese can be served separately in small bowls. And for the carnivores on the guest list, simply cook some Italian sausage and add to another bowl. Add assorted crackers or bread and viola! And by the way, their dinner was a success!

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Minestrone Soup, Your Way
  1. HEAT olive oil in large pot over medium heat for several minutes. Add onion, carrots, potatoes, zucchini and celery; cook 5 to 8 minutes or until crisp-tender, stirring occasionally. Add garlic, salt and pepper; cook 1 minute.
  2. ADD broth, tomatoes, tomato paste, basil and oregano. Bring to a simmer; cook 10 minutes. Increase heat to a boil. Add macaroni; cook 6 minutes or until tender. Add both types of beans; reduce heat to medium-low and cook 5 minutes or until thoroughly heated.
  3. SERVE in bowls topped with Parmesan cheese.
Fresh Tips

Omit macaroni or cook and serve it separately.

For thinner consistency, add additional broth or water as desired.

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