Tuesday, February 16, 2010


This was my mom's recipe, and it is my absolute most favorite soup ever. I find it very comforting to have a big pot of it on the stove.

I hope you enjoy it as much as we do!


1/4 cup olive oil

1 clove garlic, minced

1 onion, finely chopped

1 leek washed well and diced

1 tablespoon parsley

1/2 teaspoon thyme

1 tablespoon tomato paste

3 medium tomatoes, peeled, seeded and chopped

2 stalks celery, chopped

2 carrots, diced

2 potatoes, diced

10 ounces frozen string beans

6 cups vegetable broth

1 cup ditali or other small pasta

1 1/2 cups drained, cooked kidney beans

pesto and/or grated Parmesan to serve

Heat olive oil in a large pot. Add garlic, onion, leek, parsley, and thyme; cook until onion is transparent. Add tomato paste, tomatoes, celery, carrots, potatoes, string beans, and broth. Simmer covered about 1 hour. Bring to a boil and add pasta; cook until tender, about 8-10 minutes. Add beans; heat. Serve with a spoonful of presto in each bowl and cheese, if desired.


  1. O yum, it is a delicious dish of fabulous flavours! And textures! Gorgeous!

  2. This looks so delicious! I'm definitely making this soon before the weather warms up!

  3. well I have to say there aren't many things I enjoy making as much as soup----and this looks so good! I'm going to put this one on our list!!!

  4. Perfect comfort food for my husband who's a vegetarian. Protein, carb and veggies, that's all my man needs :) Beautiful blend of colors!

  5. that looks perfect for this cold weather we're having now!

  6. I love minestrone, and this looks great. I really like the pasta shape you used too!

  7. Thank you so much for all the lovely comments!