Hearty minestrone soup is so thick and yummy.  I just had to make some.  The weather where I live has been very snowy and cold.  So I decided that it was time for some soup.  I love garbanzo beans or chick peas (same thing), but if you don’t, you can replace them with any kind of bean that you like.  Top it off with Parmesan cheese, and you have some good soup.  Just add corn bread or a bread stick and you are set!

Hearty Minestrone Soup

My husband told me that it looks like mama’s soup surprise.  Our oldest daughter use to come home and sing us that song.  I have since forgot how it goes.  Something like chicken lips and lizard hips— you might know the rest of the song.  I promise you that there was nothing of the sort in it.  I did have a few extra vegetables in the fridge that I threw in.  So if you have some extra vegetables, I suggest you throw them in too.

Hearty Minestrone Soup
Recipe Type: Soup
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 10 people
  • 3 (14 oz) cans of chicken broth
  • 1 (15 oz) can of garbanzo beans or great northern (drained)
  • 1 cup frozen mixed vegetables
  • 1/2 medium onion (chopped)
  • 1 cup small shell pasta
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 (14 1/2 oz) can diced Italian tomatoes (not drained) or regular diced tomatoes with 1 tsp. Italian seasoning
  • 3 boneless chicken breasts (boiled)
  • 1 small zucchini (sliced)
  • 2 cans tomato soup
  • 1 soup can water
  • parmesan or mozarella cheese to garnish soup
  1. In a large sauce pan (needs to hold about 12 cups), stir together broth, beans, vegetables, onion, pasta, basil, thyme and pepper.
  2. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
  3. Stir in the tomatoes, cooked chicken, zucchini, tomato soup and 1 soup can of water.
  4. Return to boil and simmer for 6 – 8 minutes or until pasta is done.
  5. Top with Parmesan cheese or mozzarella.


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