With this many vegetables in one bowl, you won’t need to take your vitamins. I make my own beef stock in advance using marrow bones but you can also use chicken or vegetable stock. I eyeball this soup as I make it and test vegetables for doneness and I tried my best to share the way it works for me. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Makes: 4 to 6 servings



  • 12 cups beef stock, preferably homemade
  • 1/3 cup small pasta (cook 3 min.)
  • 1/3 cup each turnip & carrot (cook 2 min.)
  • 1/3 cup each celery & green beans (cook 1 min.)
  • 1/3 cup each zucchini, squash & corn (cook 1 min.)
  • 1/3 cup each broccoli, tomato & peas (cook 1 min.)
  • 1 cup baby spinach (cook 1 minute)
  • 1/3 cup canned, drained cannelini beans (stir in)
  • salt and pepper to taste


  1. Chop all the vegetables in advance (except spinach, corn & peas) Each ingredient should measure about 1/3 cup (except spinach).
  2. Bring 12 cups of beef stock to a boil and start adding ingredients according to what takes longest to cook first. Follow cooking times listed above.
  3. Taste for salt - I usually add 1/2 teaspoon salt at the end. Add pepper to taste.

3 Comments on "Minestrone"

  1. Allen

    Jenny, your recipes are great.

    I was wondering if your beef stew and soups can be canned?

    I’m trying to be busy with good things.

    Thanks so much

    • Jenny

      This question is way out of my range. I have never canned anything so I’m sorry I just don’t know.

    • Judith

      Yes Allen, both the stew and soups can be canned. The ingredients should be cooked only 2/3 rd, than pressure can it. Hope it helped.

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