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.

Martha Stewart Living, December 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

Rating: Unrated
Is this supposed to have 2 T. olive oil instead of 2 tsp. ? It didn't seem like enough, and the other minestrone recipes have at least 1 T.