Minestrone Soup

Submission by: Lidia Rota

SERVES: Approximately 16



  • ½ lb. Jack Rabbit Red Kidney Beans
  • ½ lb. Jack Rabbit Pinto Beans
  • ¼ c. olive oil
  • 1 large onion, diced
  • 6 carrots, diced
  • 12 oz. string beans, chopped
  • 1 head of celery, diced
  • 2 large potatoes, diced
  • 12 oz. cabbage, julienned sliced
  • 15 oz. canned diced tomatoes
  • 1 lb. ditalini pasta
  • 1 gallon of homemade chicken broth
  • Parmesan cheese, as desired, for garnish



  • To prepare beans: Presoak and cook beans as directed.
  • In a large pot sauté onions, carrots, string beans, celery and potatoes in olive oil for ten minutes.
  • Add cabbage and sauté for an additional five minutes.
  • Add tomatoes and reserved kidney and pinto beans and stir until well combined.
  • Add homemade chicken broth. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until vegetables and beans are soft.
  • To prepare pasta: Bring salted water to a boil. Add pasta and cook until al dente. Drain.
  • To serve: Place cooked pasta in bottom of soup bowls and ladle in soup. Garnish with parmesan cheese.


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