Recipe - Minestrone with Fresh Pasta

Shout out to our fan @roezmarymarie for sharing her minestrone recipe with us! There's just something so irresistibly cozy about a hearty soup. If it weren't 80 degrees out I'd be curled up by a fireplace with a bowl of it. Because how yummy does this look?


Minestrone with Fresh Pasta - thank you, Rosemary!

Rosemary even shared her actual recipe with us:


Minestrone with Fresh Pasta


1 onion, chopped

2-3 carrots, chopped

1-2 celery stalks, chopped

2-3 TB tomato paste

4 cups chopped vegetables of your choosing - peppers, corn, mushrooms, green beans, zucchini, etc.

2 garlic cloves, diced

1 TB chopped fresh oregano (or 1-2 tsp dried)

1 TB chopped fresh thyme (or 1-2 tsp dried)

28 oz can diced tomatoes

4 cups vegetable broth

2 bay leaves

12 oz. fresh pasta

Optional greens (spinach, kale, etc.)

Optional red pepper flakes

Optional parmesan cheese


Warm a few tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add onion, carrots, celery, and tomato paste. Season with salt and pepper and cook, stirring occasionally, 7-10 minutes.


Add the additional chopped vegetables, garlic, oregano, and thyme and cook for 1 minute.


Add the tomatoes and their juices, vegetable broth, and bay leaves. Season with salt and pepper and stir to combine. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes.


Add fresh pasta and greens and cook for an additional 5 minutes.


Remove pot from heat and take out the bay leaves. Optional - season with additional salt and pepper, a few red pepper flakes, and/or a drizzle of olive oil.


Serve garnished with parmesan cheese.


Let us know if you try Rosemary's recipe and be sure to send us a photo, too!


Bon Appetit!




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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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