Minestrone II


Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Minestrones are tasty and robust and can be made with any number of different vegetable and beans. We sometimes add green peas, fresh corn, spinach, or kale, or use only chickpeas or navy (pea) beans. Serve with fresh crusty bread.


  • 4 quarts water
  • ½ pound red kidney beans, picked over
  • ½ pound Great Northern beans, picked over
  • ¼ pound lentils, picked over
  • 1 small onion, chopped
  • 6 cloves garlic, chopped
  • ¼ cup chopped parsley
  • ½ small cabbage, chopped
  • 1 8-ounce can whole tomatoes, crushed with your hands
  • 1 cup olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 3 carrots, diced
  • ½ bunch celery, diced
  • 1 zucchini, diced
  • 1 potato, diced
  • 1 cup chopped broccoli florets
  • Salt, to taste
  • 1 teaspoon black pepper
  • ½ cup cooked tubettini (little pasta tubes)


  1. Bring the water to a boil in a large pot. Add the kidney beans and cook, uncovered, over medium heat for 30 minutes. Add the Great Northern beans and continue cooking, stirring occasionally, for 1 hour. Add the lentils, onion, garlic, parsley, cabbage, tomatoes, olive oil, oregano, basil, carrots, and celery and continue cooking, uncovered, for 1 hour.
  2. When the kidney beans are soft, add the zucchini, potato, broccoli, salt, and pepper and continue cooking over low heat for 30 minutes. Stir in the pasta and taste for seasoning.