Minestrone Soup Recipe

Serves 8 (1 cup each)


Quantity Ingredient
2 cups / 500 mL Cooked, frozen white navy beans. If using canned, rinse well.
1 cup / 125 mL Whole-wheat pasta (either shells or elbows), uncooked
2 tbsp. / 25 mL Olive oil
1 medium Onion, chopped
2 cloves Garlic, chopped
2 ribs (stalks) Celery, chopped
4 ripe Tomatoes, cubed
1 medium Zucchini, cubed
1 lb. / 250 g Fresh green beans, sliced into 1" / 2.5 cm pieces
1 tsp. / 5 mL Fresh pepper or to taste
8 cups / 2 L Water
1 tbsp. / 15 mL Dried basil
1 clove Garlic, whole
2 tbsp. / 25 mL Parmesan cheese



  1. Thaw navy beans or cook as needed. Set aside.
  2. Cook pasta – do not add salt, drain and set aside.
  3. Heat oil in large skillet, add onion, chopped garlic, carrots and celery. Saute until onion is translucent.
  4. Add tomatoes, zucchini, green beans, pepper and water.
  5. Bring to a boil, then reduce heat, partially cover and simmer for 30 minutes.
  6. Add the navy beans and pasta. If soup is too thick, add a little extra water.
  7. In a blender or food processor – place basil, whole garlic clove and 1 cup of the soup from the pot. Blend until smooth and then return this all back into the pot of soup.
  8. Mix well, heat to hot and serve with a small sprinkle of Parmesan cheese on top of each bowl.

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