Posted by: marthabernie | September 7, 2015


I love minestrone soup.  I make it in the autumn when the weather starts to turn (as much as it turns here in California) but I also like to make it when it’s hot so I don’t have to turn the oven on.  Here is a fast recipe which came from an issue of Better Home and Garden a couple of years ago.  I also throw in a can or kidney or cannellini beans to the recipe below.


1 – 28 oz. can diced tomatoes with Italian herbs

1 – 14 oz. to 15 oz. can garbanzo beans (chickpeas), rinsed and drained

1 cup low sodium vegetable or chicken broth (or a combination of the two)

1 medium yellow sweet pepper, chopped

2 teaspoons Italian seasoning or one teaspoon each dried basil and garlic powder

1 cup dry rigatoni or penne pasta

2 or 3 cups baby spinach

Shaved Parmesan and/or fresh basil (optional)

In a Dutch oven, combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasonings and pasta.  Bring to a boil over high heat.  Reduce heat to medium.  Cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.  Stir in spinach.  Ladle into individual bowls.  Top with cheese and basil, if desired.  Makes 4 to 5 servings.

NOTE:  The recipe also suggests substituting cut up cooked chicken for the garbanzo beans and using chard or kale instead of the spinach.


  1. This sounds great; try the minestrone recipe from Peterson’s “Essentials of Cooking”; you’ll never regret it. One of my favourites.


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