Quick Minestrone

Quick Minestrone

Added July 14, 2016|Category: Sides


  • 1- 11 ounce can red kidney beans
  • 1 teaspoon salt
  • ½ teaspoon garlic salt
  • 1 clove garlic, pressed
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon Mia’s Kitchen Extra Virgin Olive Oil
  • ¼ cup chopped parsley
  • 1 small zucchini, unpeeled and cut into small cubes
  • 2 stalks celery, chopped
  • 1 small carrot, diced
  • 2 green onions, chopped
  • 4 to 5 leaves Swiss chard, chopped
  • 3 tablespoons butter
  • 8 ounces of your favorite Mia’s Kitchen Pasta Sauce
  • 2½ cups water or stock
  • ½ cup chardonnay or other dry, white wine
  • ¼ cup uncooked elbow macaroni (optional)
  • grated parmesan cheese

NOTE: Recipe adapted from Mia’s grandmother's cookbook, 'Mangiamo' by Sylvia Sebastiani.


  1. Place undrained beans in a large kettle or saucepan on medium-high heat; mash about two thirds of the beans and leave the rest whole.
  2. Add salt, garlic salt, garlic, pepper, oil, and parsley, stirring well. Then add all of the vegetables, butter, pasta sauce and water or stock. Simmer 1 hour or more and then add the wine. (If desired, macaroni may be added at this point.) Simmer 10-15 minutes longer.
  3. Sprinkle with cheese before serving. If soup seems too think, thin is out with more water or stock to your desired consistency.