Minestrone Soup


  • 2 Tbsp Our Family® Olive Oil
  • 1 medium Our Family® Yellow Onion, chopped
  • 2 medium Our Family® Carrots, chopped
  • 2 medium celery stalks, chopped
  • 1 tsp Our Family® Kosher Salt
  • ½ tsp Our Family® Ground Black Pepper
  • ½ tsp Our Family® Dried Oregano
  • 6 cups Our Family® Vegetable Broth
  • 1 (14.5 oz.) can Our Family® Diced Tomatoes
  • 1 (15 oz.) can Our Family® Red Kidney Beans
  • 1 (15 oz.) can Our Family® Cannellini Beans
  • ½ cup uncooked Our Family® Macaroni Shells Pasta
  • ¼ cup chopped fresh parsley


  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt, pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
  2. Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue to cook 6 to 8 minutes, or until pasta is tender.
  3. Stir in chopped parsley and season with more salt and pepper, to taste.

What we’re making this week

Warmly Spiced Crispy Chickpeas

Warmly Spiced Butternut Squash Soup

Truffled Egg Salad