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Minestrone Soup

minestrone soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 stalks celery, diced
  • 1 small size carrot nicely diced
  • 1 small size zucchini diced 
  • salt and pepper to taste
  • 2 tomatoes deseeded and diced
  • 2 tablespoon Cup Del Monte Pasta Sauce
  • 4 Cups stock or boiled pasta water
  • 1/4 Cup red or white beans, boiled
  • 1 cup Del Monte Elbow Pasta
  • 1/3 cup finely grated cheese
  • 2 tablespoons chopped fresh parsley


  • Heat the olive oil in a large pot over medium-high heat. 
  • Add the onion and cook until translucent, about 4 minutes.
  • Add the garlic and cook 30 seconds.
  • Add the celery, zucchini, carrot and cook until they begin to soften, about 5 minutes. 
  • Season with salt and pepper to taste.
  • Cook for few more minutes. 
  • Add the diced tomatoes, pasta sauce and the stock to the pot.
  • Bring to a boil. 
  • Reduce the heat to medium-low and simmer 10 minutes.
  • Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  • Season with salt. Ladle into bowls and top with the grated cheese and chopped parsley.

Serve it with toasted bread.

By: Del Monte

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