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.

Corrigan’s Minestrone Ingredients

The following are the ingredients needed to make delicious Corrigan’s Minestrone for 12 servings:

  • 2 tablespoons olive oil
  • 5 potatoes, peeled and cubed
  • 5 carrots, chopped
  • 4 stalks celery, chopped
  • 1 sweet onion, chopped
  • 3 cloves garlic, chopped
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (14 ounce) can vegetable broth
  • 1 1/2 quarts water
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon salt
  • 2 cups uncooked elbow macaroni

Corrigan’s Minestrone Cooking Instructions

  • Prep20m
  • Cook40m
  • Ready In1h

To cook Corrigan’s Minestrone, you need about 20 minutes of preparation time. The time needed to cook this Corrigan’s Minestrone is about 40 minutes , and you can serve your Corrigan’s Minestrone within 1 hour . The following are the steps to cook Corrigan’s Minestrone easily:

  1. 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. 2 Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Nutrition Facts

Per Serving: 221 calories; 3.1 grams of fat; 41.8 grams of carbohydrates; 7.5 grams of protein; 0 milligrams of cholesterol; 874 milligrams of sodium.

  1. Aug 7th 2009

    When I worked at Olive Garden, we cooked the pasta seperately. Then , add just before serving. Boil the pasta, drain and toss with veggie oil. Toss into soup right before serving. If you pl ...

  2. Sep 18th 2008

    Easy make ahead family dinner or cold weather party starter. Cook pasta separately. Place pasta in individual serving bowl & add the soup on top. Cooked and drained pasta will keep in ...

  3. Feb 17th 2008

    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 pa ...

  4. Nov 30th 2007

    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/ ...

  5. Nov 25th 2007

    I'm rewriting this review because I made the minestrone again and it is SOGOOD!Last time I made it, the liquid disappeared within an hour or two of taking the pot off of the stove. I mean ...

  6. Sep 11th 2007

    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. Make ...

  7. Aug 13th 2007

    Warning: Makes a lot yet can be easily frozen for leftovers. This stuff was GOOD, and really easy to make for a weeknight. The most time consuming part is chopping the vegetables, and while ...

  8. Mar 8th 2007

    This was a huge hit at a church supper last night. I needed a hearty vegetarian soup and this fit the bill. We doubled the recipe and had enough for about 23 people plus some extra. Every ...

  9. WOW! such an easy, and tasty soup... my 1 year old and I just had it for luch!!! It was a big hit. I had to add extra broth, I also added some parsley and a chopped up zucchini, I'm sure you ...