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.


  • 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


  • 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.
  • 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.
  • 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.
  • Simmer for 15 minutes or until vegetables are tender.

Ready in about 1 hour
Makes 8 servings

About the Author

Daniel Velez

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