Garden Minestrone Soup
Minestrone Soup Based on a recipe in Twelve Months of Monastery Soups
  • ⅔ cup olive oil
  • large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • one pound of green beans, prepped and cut in inch-size pieces
  • 1 15 ounce can of cannellini beans, drained
  • 1 15 ounce can peeled tomatoes
  • 10 cups water
  • 2 potatoes, peeled and diced
  • 1 bay leaf
  • chopped parsley
  • salt and pepper to taste
  1. Saute onion, carrots, and celery in olive oil for about 5 minutes. Add the tomatoes and beans and continue sauteing for 20 minutes.
  2. Add water and bring the mixture to a boil. Add in the rest of the ingredients, and cover the pot. Bring to a boil, and simmer for 60 minutes. Turn off the heat, and let the soup stand on a cool burner for 15 minutes. Remove the bay leaf before serving.
Recipe by A Life in Balance by Barb Hoyer at