Making Memories: Minestrone Soup Recipe

The holiday season has a way of drawing us back to the kitchen, often described as the heart of the home. Whether it’s rolling out cookie dough, stirring a simmering pot, or setting the table together, cooking with family and friends becomes more than just preparing a meal. It’s a chance to slow down, share traditions, and create new memories side by side. In those moments, laughter and stories mix with the aroma of favorite dishes, and the simple act of cooking together reminds us that the holidays are about experiencing connection as much as celebration.

This year, we encourage you to gather loved ones to create a treasured recipe or to make a new tradition by giving a dish a try. Looking for a hearty, healthy choice? This minestrone is a favorite of Ariel Armanino, a member of our team at Adventist Health Lodi Memorial. Watch the video to learn why, then find the recipe below.

Minestrone Soup

30 ounce canned red kidney beans (juice and all)
2 – 3 teaspoons salt (and more as needed)
½ teaspoon pepper
3 cloves garlic, pressed or minced
2 tablespoons oil
¼ cup chopped Italian parsley
3 small zucchini, unpeeled and cut into wheels, then halved
3 stalks celery, chopped
2 carrots, cut into wheels
1 small yellow onion, diced
4 – 5 leaves Swiss chard, chopped
4 tablespoons butter
8 ounce can tomato sauce
5 cups water
¼ cup uncooked elbow macaroni (optional, but encouraged!)
4 – 5 basil leaves, sliced
Grated Parmesan cheese for serving

Heat two tablespoons oil in a large saucepan over medium heat. Add chopped onion and sauté for two to three minutes until softened. Add garlic and sauté for another minute. Place undrained beans into the saucepan; mash about half of the beans and leave the rest whole. Add salt, garlic salt, pepper, and parsley, stirring well. Then add all the vegetables (except basil), butter, tomato sauce, and water. Simmer one hour or more (the longer it cooks, the more flavor it develops). After simmering, add the dried macaroni and cook for another 10 – 15 minutes until the pasta is just cooked. Stir in fresh basil. Taste and add salt as needed. This is a thicker soup, but you may add water to thin it to your liking. Sprinkle with Parmesan cheese before serving.