Velez’s Hearty Minestrone

When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.


Quantity Unit Name Link Alternatives
1 tablespoon olive oil
1 small onion, diced
1 tablespoon + ¼ teaspoon Italian seasoning, divided
½ teaspoon salt
dash of crushed red pepper flakes
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
2 tablespoons olive oil
½ cup whole-wheat elbow pasta
1 (15 oz.) can red kidney beans, rinsed and drained
1 medium Russet potato
1 medium eggplant
1 medium zucchini
1 small green pepper
8 cups water


  1. In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.
  2. Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.
  3. In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.
  4. Simmer for 15 minutes or until vegetables are tender.

Prep Time: 1 hour
Serving Size: 8 servings
  1. Hello I am new to this I would like to keep this on my phone. Thank you I am working on becoming plate base.

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