Hearty Minestrone Soup


  • 2 Tbsp vegetable or olive oil
  • 1  lb extra lean beef or turkey
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2-3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tsp dried basil
  • 1 28 oz can diced tomatoes
  • 8 cups chicken broth
  •  1 cup cabbage, shredded
  • 2 small zucchini, cut into 1/4 inch slices
  • 1 cup fresh or frozen peas/or green beans
  • 2 16 oz cans kidney beans, or 1 can kidneys beans and 1 can chickpeas or black beans
  • 1/2 cup pasta (small shells or macaroni)
  • salt and pepper to taste
  • 1/4 cup fresh basil, coarsely chopped (optional)


  1. Heat oil in Dutch oven over medium-high heat.  Add turkey or beef and saute, stirring frequently until meat is no longer pink.
  2. Lower heat to medium and add onions, celery, carrots, garlic, parsley, and dried basil.  Cook, stirring occasionally for 2-3 minutes or until vegetables are slightly softened.
  3. Stir in tomatoes, broth, cabbage, zucchini, peas/green beans, kidney beans/chick peas or black beans and pasta.  
  4. Bring to a boil, reduce heat and simmer for 20 minutes or until pasta is tender.  Add salt and pepper if desired and fresh basil.