Minestrone Soup recipe

I love soups! Unfortunately in Japan, they lack a soup culture–which exceptions to miso soup and ramen.  So when I crave a hearty filling soup, I make one of my favorite recipes!

Minestrone Soup



  • 2 tablespoons olive oil
  • 1 small/medium white onion diced
  • 1 medium chopped zucchini
  • 1 medium carrot diced
  • 1-3 chopped celery stalk (depending on your taste)
  • 4 garlic cloves minced
  • 4 cups vegetable broth (can substitute with chicken broth)
  • 1 (15 ounce) can of mixed beans, drained
  • 1 (14 ounce) can diced tomatoes (can substitute with whole tomatoes)
  • 2 tablespoons parsley
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 cup water


  • Heat two tablespoons of olive oil over medium heat in a large pot.
  • Saute the onions, zucchini, carrot, celery and garlic in the oil until the onions begin to turn translucent,   aproximately 8 minutes.
  • Add vegetable (chicken) broth to the pot. Then add tomatoes, drained beans, spices and water.
  • Bring soup to a boil, then reduce heat and allow to simmer for about 20 minutes.

This soup is so easy to make and very VERY tasty! You can make you own variations of this soup by adding pasta, cabbage, peas or spinach. It is technically a vegetarian soup, but when I run out of vegetable broth I have used chicken broth and it still tastes great! Hope you enjoy this soup as much as I do! What kind of soups do you like?

ms fancy pants tokyo


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