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6 min read

Minestrone Zuppa

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Suggested Wine Pairing: Montepulciano

Serves 6-8.


  • 1 ½ cup minced onion
  • 1 ½ cup minced carrot
  • 1 cup minced celery
  • ½ cup olive oil
  • 28 oz can crushed tomatoes in liquid
  • 4 cups of chicken stock
  • 2 cups of water
  • 1 cup chopped green zucchini
  • 8.75 oz can Garbanzo beans drained
  • 2 Tbsp minced fresh basil leaves or ½ tsp dried
  • ½ tsp dried thyme
  • 1/8 tsp crushed fennel seeds
  • ¼ lb green beans trimmed and cut into 1 in lengths
  • ½ cup small pasta shapes tube or shells
  • ¼ lb dried Cannellini beans cooked according to package or 15 oz can drained
  • 15 oz can Kidney beans drained
  • 2 garlic cloves minced
  • 1/3 cup minced fresh basil leaves or parsley


In a large soup pot over low heat cook onion, carrot, and celery in the olive oil for 5 minutes, stirring occasionally. Add tomatoes with liquid, stock, water, zucchini, Garbanzo beans, basil, thyme, and fennel and stir to combine. Bring to a boil. Add salt and pepper to taste. Cover and simmer stirring occasionally for 45 minutes. Add green beans and pasta and simmer another 10 minutes or until beans and pasta are done. Add Cannellini beans, Kidney beans, garlic and salt and pepper to taste and simmer stirring occasionally until beans are heated through. When done stir in final 1/3 cup of fresh herbs. Serve with grated parmesan cheese.