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Minestrone Vegetable Soup

Recipes Ingredients

  • 1 Yellow onion (Finely chopped)
  • 1 Bay leaf
  • 2 Sprigs fresh rosemary
  • 3 Stalks celery (Chopped)
  • 3 Carrots (Peeled and sliced into rounds)
  • 1 Sweet potato (Diced)
  • 1 Zucchini (Diced)
  • 3 Garlic cloves
  • 1 15 oz can Ziyad Brand Cannellini Beans
  • 1 15 oz can Ziyad Brand Hummus Beans
  • 1 cup Ziyad Brand Orzo Pasta
  • 4 tbsp Sultan Brand Olive Oil
  • Salt and freshly ground black pepper
  • 1 28 oz can crushed tomatoes
  • 2 tbsp Ziyad Brand Pepper Paste
  • 6 cups Vegetable broth or chicken broth or water
  • 4 cups Baby spinach
  • Parmesan cheese and crusty bread (For serving)


Step 1

To a soup pot or a Dutch oven, add 3 tablespoons of olive oil. Once the oil begins to sizzle, add the onion and a sprinkling of salt, and hot pepper flakes if using, and sauté until softened about 3 minutes.

Step 2

Add the diced carrots and celery and cook 4 to 5 minutes. Add the sweet potato, pepper paste and garlic and sauté until slightly softened.

Step 3

Add the bay leaf, rosemary sprigs, tomatoes, and broth. Stir to combine and bring to a boil over medium-high heat. Stir in 1 cup of dry short pasta and beans during the final 6 to 8 minutes of cooking.

Step 4

Simmer until the vegetables are tender, about 20 to 30 minutes. Remove the rosemary stem, and the bay leaf.

Step 5

Stir in the 4 cups of spinach and simmer until combined and the greens wilt. About 5 more minutes. Adjust your seasoning. Serve the soup with Parmesan cheese, a drizzle of olive oil and some crusty bread.