Hearty Vegetable Minestrone

A classic tomato-based Italian recipe. This soup is chock full of beans, vegetables, potatoes and pasta. Top with grated Parmesan just before serving.


  • 2 cans(14 oz each) beef broth
  • 1 cup water
  • 3/4 tsp dry rubbed sage
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cans(14.5 oz each) diced tomatoes with Italian style herbs, undrained
  • 1 package(9 oz) frozen green beans
  • 1 can(15 oz) white cannelli or red kidney beans, rinsed and drained
  • 1/2 cup uncooked ditalini pasta
  • To taste Crystal Farms® Shredded Parmesan Cheese, if desired


  • Combine potatoes, broth, water, sage, salt, and pepper in 4 quart saucepan or Dutch oven. Bring to a boil; reduce heat and simmer 20 minutes.
  • Add tomatoes, green beans, cannelli beans and pasta. Continue to cook on low heat 15 minutes or until potatoes and pasta are tender.
  • Sprinkle each serving with shredded Parmesan cheese.