Minestrone Soup 

click to enlarge Minestrone Soup - BRIENNE BOORTZ
  • Brienne Boortz
  • Minestrone Soup


1 large onion, diced

1 bell pepper, diced

2 chopped ribs of celery

2 large cans crushed tomatoes, with juice

½ gallon water

½ bunch green onion, chopped

1 tbsp. dry basil

1 tbsp. oregano

1 tsp. thyme

2 tbsp. granulated garlic

2 tbsp. granulated onion

1 large handful spinach, julienned

4 oz. beef base

1 large can red kidney beans

chopped parsley, to garnish


Sauté onions, bell peppers and celery until tender. Add tomatoes and water, then bring to a simmer. Add the remaining ingredients and simmer on low heat for 30 minutes.

Note: Diced stew meat may be added.


This minestrone is a recipe I created and have served for years, at the Ritz and MacKenzie's and now at Oscar's. It's always been very popular and a crowd-pleaser. We make it year-round, and it's a light and hearty soup that holds well, which is good for restaurants and great for home. Enjoy!

— Submitted by Oscar's Tejon Street owner Phil Duhon


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