Minestrone Soup

A hearty, healthy and satisfying vegetarian soup that is chockfull of beans and fresh vegetables.


3 tablespoons olive oil

1 cup onion, coarsely chopped

1 stalk celery, sliced into 1/2-inch pieces

1 medium zucchini, cut into 1/2-inch pieces

1/4 pound green beans, trimmed and cut into 1-inch pieces

2 carrots, trimmed and cut into 1/2-inch pieces

4 cloves garlic, minced

4 cups vegetable broth (add more if you prefer more broth in your soup)

1 (14.5 ounce) can diced tomatoes

2 (15 ounce) cans kidney beans, drained and rinsed

2 (15 ounce) cans cannellini beans, drained and rinsed

3 cups water


2 tablespoons fresh parsley, chopped

1 1/2 teaspoons oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

4 cups fresh kale leaves, chopped (spinach or escarole can be substituted)

1/2 cup orzo or other small pasta

grated parmesan cheese

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Heat oil in a large pot. Add onions, celery, zucchini, green beans, carrots and garlic. Sauté for 5 minutes until onions are translucent.
Add vegetable broth, diced tomatoes, drained beans, water, honey, parsley, oregano, basil, salt and pepper. Bring to a boil. Reduce heat and simmer 15 minutes
Add kale leaves and orzo. Simmer for another 15 minutes until kale is tender. Let cool about 10 minutes before serving. Sprinkle each serving with parmesan cheese.
Serves: 8