Family easy italian minestrone recipe


  • 2 cups navy beans, soaked overnight
  • 10 cups water
  • 2 tablespoons salt
  • 4 peppercorns
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 3 onions, chopped
  • 4 tablespoons parsley, chopped
  • 4 stalks celery, cut fine
  • 2 cups tomato pulp, or tomato puree
  • 2 cups cabbage, coarsely chopped
  • 1 zucchini squash, sliced thin
  • 2 cups cooked macaroni
  • Grated Parmesan cheese


Family easy italian minestrone recipe photoSoak navy beans overnight. The following morning, drain and put in large kettle with water and salt. Cook over low heat for 1 hour or longer, until beans are tender. Add peppercorns and seasonings to taste. Heat olive oil and sauté garlic, onions, parsley, and celery to a golden brown. Add to cooked beans. Add tomato pulp, cabbage, and additional seasonings, if needed. Cook over low heat for 1 hour. About 15 minutes before soup is finished, add zucchini and macaroni.


Serve hot in heated earthen bowls or large soup plates. Sprinkle Parmesan cheese over soup. If soup should become too thick, add a little boiling water. Serves 6-8.