Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone with Fresh Herbs 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 4, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells. Ingredients 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 3 cloves garlic, minced ¾ teaspoon freshly ground pepper 3 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh marjoram 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 stalk celery, cut into ¼-inch pieces 2 medium carrots, (about 5 ounces), peeled and cut into ½-inch pieces 1 eggplant, (about 14 ounces), cut into ½-inch pieces 1 red bell pepper, (about 7 ounces), cut into ½-inch pieces 1 zucchini, (about 8 ounces), cut into ½-inch pieces 8 cups Homemade Chicken Stock, or low-sodium canned 2 fourteen-and-a-half-ounce cans whole peeled tomatoes 1 cup canned cranberry beans, drained and rinsed 6 ounces colored pasta shells, cooked Parmesan cheese, for garnish (optional) Directions In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; saute, stirring frequently, until onions are soft and translucent, about 8 minutes. Add eggplant, red pepper, and zucchini; saute until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired. Cook's Notes Canned cranberry beans may be sustituted for dried. Rate it Print