Minestrone Soup

Fall has officially arrived which means it’s time to bring out all of our favorite soup recipes! This time-honored Italian classic has a way of transcending the boundaries of taste, bringing together a symphony of vibrant vegetables, tender pasta, and aromatic herbs in one glorious pot. It's a melody of flavors that captures the essence of autumn itself. Our easy-to-follow recipe ensures you'll spend less time in the kitchen and more time savoring the joys of fall.


  • 2 tablespoons Fresh Press Farms Classic Extra Virgin Olive Oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce can of no-salt-added diced tomatoes
  • 1 14-ounce can of crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can of low-sodium kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil


      • Wash and cut vegetables.

      • Heat the olive oil in a large pot over medium-high heat.

      • Add in chopped onions and cook for 4 minutes or until translucent.

      • Add in minced garlic and cook for 30 seconds.

      • Add in chopped celery and carrots and cook until they begin to soften.

      • Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste for about 5 minutes.

      • Add crushed tomatoes and chicken broth to the pot and bring it to a boil.

      • Reduce heat and allow everything to simmer for 10 minutes.

      • Stir in beans and pasta.

      • Cook for about 10 minutes until the vegetables and pasta are tender.

      • Season with salt. Serve and top with the parmesan and chopped basil.