Carmela's Minestrone Soup

There’s something deeply comforting about a pot of soup simmering on the stove—especially one that invites you to slow down and savor the moment. 

This week’s recipe comes from my sweet neighbor, Carmela, who embodies the kind of warmth and presence we all crave more of. 

Her hearty, nourishing Minestrone Soup is perfect for a rainy day, a quiet evening, or anytime you want to feed both body and soul. It’s simple, grounding, and made with love—just like the best moments in life. 💛

Ingredients:

• 16 oz. frozen mixed veggies
• 1/2 c. sweet onion, diced
• 1 c. diced celery
• 1 can French cut green beans, drained
• 1-2 c. diced cabbage
• 1 can petite dice tomatoes & juice
• 5 leaves diced fresh basil (or 2 tsp. dried basil)
• 1/3 c. olive oil
• 2 Tbsp. minced garlic, jarred or fresh
• 3 oz. tomato paste
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 c. raw orzo pasta

Instructions:

1. Fill a 4.5 pot about 1/2 full, and place all the above ingredients EXCEPT orzo. 
2. Add more water to fill the pot once everything is in. Bring it to a simmer, stirring occasionally. Once simmering, cover with lid, but make sure lid is cracked so it won't boil over. 
3. You will want the cabbage, celery, and onion tender to the bite. Probably an hour or so. Also taste for salt and pepper seasoning. 
4. Sprinkle the raw orzo into soup. 
5. Stir frequently, so it does not stick to the bottom. 
6. Cook until the pasta is tender (-15 minutes). It will cause the soup to thicken some. If it becomes too think once it cools, just add some beef or chicken broth to thin it down. 
7. Wonderful served hot with shredded Parmesan cheese sprinkled over it, crusty bread, and salad. 

Note: This soup freezes well.