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Featured Recipe - Vegetarian Minestrone Soup

Author: Chef Becca Heflin / It’s Yummi! Serves: 6 - 8

  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots, diced small
  • 1 cup celery, diced small
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon kosher or sea salt (optional)
  • 1 jar (16 ounces) Gill’s Grilled Onions
  • 14 ounces (1 can) kidney beans
  • 14 ounces (1 can) cannellini beans
  • 24 ounces vegetable stock
  • 28 ounces diced fire roasted tomatoes
  • 14 ounces crushed tomatoes
  • ½ teaspoon white balsamic vinegar
  • 4 ounces (dry) elbow macaroni
  • Freshly grated Parmesan cheese (optional)

  • Place oil into a large, heavy bottomed pot over medium high heat.

  • Add carrots and celery to pot and sauté for 3-4 minutes. Turn heat to medium and add garlic. Continue cooking for 2 minutes or until vegetables have softened and are fragrant.

  • Add all remaining ingredients to the pot, except for the pasta. Stir to combine, increase heat to medium high and bring to a low boil.

  • Add pasta to pot and cook for 7-8 minutes, or until pasta is al dente. If soup appears too thick, add more vegetable stock or water to reach desired consistency.

  • Ladle into soup bowls and garnish with freshly grated Parmesan cheese, if desired.

  • Serving suggestion: Serve as a lunch or meatless meal with some crusty French bread and a garden salad.

  • For more of Chef Becca’s delicious recipes, visit

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