Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"To feel safe and warm on a cold wet night, all you really need is soup." -Laurie Colwin, Author

The refrigerator light goes on...

This soup, as with most soups, is best the second or third day. It is so good and so good for you making a batch to have for dinner and then a few lunches will make you feel so warm and satisfied.



Servings: 6 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This soup keeps well for about 4 days in the refrigerator. Reheat gently.

Serve with a side salad of your choice.

Minestrone soup recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 3 cloves garlic (minced)
  • 1 large onion (diced)
  • 1/2 lb. parsnips (peeled and cut into large dice)
  • 1/2 lb. carrots (peeled and cut into large dice)
  • 3 ribs celery (diced)
  • 3 15-ounce cans no salt added diced tomatoes
  • 2 15-ounce cans no salt added white beans (drained and rinsed)
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 3 bay leaves
  • 1/2 tsp. salt
  • 3 cups no salt added vegetable stock
  • 7 cups water
  • 1 lbs. red potatoes (cubed)
  • Rind (about 3 in. x 3 in.) Parmigiano-Reggiano (optional)
  • 1 Tbsp. (per serving) flat leaf parsley (minced)
  • 3 ounces Parmigiano-Reggiano (grated)

Heat oil in a large stock pot over medium high heat.

Add onion and cook for about 4 minutes. Stir frequently adjusting the heat so the onions soften but do not brown. Stir frequently.

Add the minced garlic. Cook for about 2 minutes. Stir frequently.

Add the parsnips, carrots and celery and cook for three minutes. Stir frequently.

Add the tomatoes, beans, basil, marjoram, thyme, bay leaves, salt, vegetable stock, 3 cups of the water and the rind of the Parmigiano-Reggiano.

Cook over medium-low heat for about 40 minutes. Gently stir occasionally.

Place the remaining 4 cups water in a medium sauce pan over high heat. When the water boils add the potatoes.

Reduce the heat to medium high and cook for about 12 to 15 minutes until they are slightly soft.

Drain and add the potatoes to the soup. Simmer for 5 minutes. Stir occasionally.

Serve each serving of soup with 1 tablespoon minced parsley and grated parmesan.

As with most soups this one is best made the day in advance.

Nutrition Facts

Serving size: 2 cups

Servings: 6

Amount Per Serving

Calories 400 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 3.5g 17%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 15mg 5%
Sodium 420mg 18%
Total Carbohydrates 66g 24%
    Dietary Fiber 21g 74%
    Sugars 10g
Protein 21g
Vitamin A 43% Vitamin C 47%
Calcium 12% Iron 28%
Vitamin K 90mcg Potassium 1500mg