Corrigan's Minestrone

Corrigan's Minestrone


"Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs."

Ingredients 1 h {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
  2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
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Reviews 130

  1. 171 Ratings

Aspiring Chef Rita

Taste is 5 star but am giving this 3 Stars because of the misinformation when it comes to the ingredient amounts. I made this as directed except for using just 1 cup of elbow macaroni. Makes a lot so I sent some to neighbors. When I took mine out to serve the next day I couldn't believe it. There was NO broth left. The macaroni had absorbed it ALL and I didn't even use the full amount of macaroni. I called my neighbors and they said they enjoyed the STEW - too late to send them over a can or two more of broth to add to it. This soup needs a minimum of 24oz. more of liquid - I would use vegetable broth.


Recipe was very easy to make and it makes ALOT! I would recomend to cut your vegetable into small pieces especially the carrots and potatoes. As for the rest I doubled the broth and cut 1/2 cup of the pasta out, even this did not work as previously recomended I would go with 1/2 the pasta (and most importantly pre-cook it) I love the pasta in minestrone and it was too much for me! As for the cooking instead of slow simmering I brought the soup up to a boil reduced to a simmer and covered and it cut about 10 minutes off of the cooking time.


GREAT START, BUT...needed some adjustments to get to 5 Stars. Here is how I got to 5 Stars: Added 1/2 bag frozen chopped spinach, 1 can petite diced Italian tomatoes, 1 can pesto tomatoes paste (Contadina brand), 1/2 the recommended amount of dried spices, 5 cloves garlic, nixed the pasta, only 2 potatoes, 4 carrots 3 whole celery stalks (leaves and all!), 1 zucchini, 2 small yellow squash, 1 quart vegetable stock and 1 can chicken broth (no water!) 1 more can of regular tomatoe paste will likely make it 6 stars...NEXT TIME!!! Thanks for the recipe! PSST...don't forget the sprinkle of cheese!