Minestrone Soup


Minestrone Soup

Created by Chef Sara Paolczynski
Course Soup
Servings 6


  • 1 can beans Of your choice
  • 2 tbsp olive oil
  • 1 leek chopped
  • 1 large carrot diced to 1/2 inch pieces
  • 3 cloves garlic chopped fine
  • 1/2 pound yams diced
  • 1/2 pound cabbage, kale or swiss chard rinsed, drained, and stems removed (4 cups total)
  • 1 can tomatoes coarse chopped
  • 4 1/2 cups chicken broth preferably low sodium
  • 1 tsp dry Italian seasoning
  • salt & pepper to taste
  • freshly grated parmesan to taste


  • 1. In a heavy pot, heat the oil over moderate heat
  • 2. Add the leek and cook until the leek is softened
  • 3. Add the carrots, yams, and garlic and cook the mixture, stirring, for 4 minutes
  • 4. Add the broth and Italian seasoning and cook until all of the vegetables are softened
  • 5. Add the beans and tomatoes and cook the mixture and simmer the soup, uncovered, for 15 minutes
  • 6. Stir in the hearty greens of choice and cook until all of the greens are wilted
  • 7. Season with salt and pepper and top with parmesan cheese.


The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired.