I love soup.  It doesn't matter that it's 100 degrees outside this time of year, I am always down for a delicious bowl of soup.  One of the reasons I like making homemade soup so much is because it's a great way to use up my veggies.  I still had a lot of vegetables left over from my last Bountiful Baskets order and needed to use them up.  Last night I made a pasta primavera, and today I made this minestrone soup.  Both meals were excellent and a great way to use up those veggies.
For this minestrone soup I chopped up celery, onions, potatoes, carrots, zucchini, and cherry tomatoes.  I combined that with a tomato bouillon base along with ditalini pasta, Italian seasoning, and a pinch of salt.  Here is a picture of the bouillon that I used.
I love the way my kitchen smells when making soup.  Just the aroma of celery and onions sautéing in butter and olive oil is inviting.  Once I could smell the aroma of all the ingredients simmering together, I knew this was a winner of a soup.  I couldn't wait to dig in 🙂  
One of my favorite feelings is when my husband's face lights up when he sees what's for dinner.  I thought he didn't especially like minestrone soup, but I guess I was wrong!
Unfortunately, we were out of Parmesan cheese.  I think that would have been the only thing that would have made the soup better.
The nice thing about making homemade soup is that you can add whatever ingredients you want.  Beans would make a nice addition, as would peas or corn.  The recipe I have at the bottom of this post is exactly how I made this soup, but feel free to substitute!
Minestrone Soup


  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 stalks of celery chopped
  • 1 medium onion chopped
  • 5 small potatoes cubed
  • 5 medium carrots sliced
  • 2 medium zucchinis sliced
  • 15- 20 cherry tomatoes halved (or 1 large tomato chopped)
  • 6 cups water
  • 3 (2 serving) cubes of tomato bouillon
  • 1 cup dried small pasta
  • 2 teaspoons Italian seasoning
  • salt to taste


  1. In a large pot, melt butter along with olive oil over medium high heat.
  2. Add the celery and onion and allow to sauté for about 5 minutes.
  3. Add the water and bouillon cubes, followed by the remaining veggies.  Bring to a boil. 
  4. Reduce heat and allow to simmer for 15 minutes.
  5. Add pasta and seasoning and allow to simmer for an additional 12-15 minutes.
  6. Serve with grated Parmesan cheese (optional)
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