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Minestrone with Garden Style Pasta Sauce

Serves: 8


½ cup elbow macaroni, uncooked

1 Tbsp olive oil

1 Tbsp butter

1 cup sweet onion, diced

1 cup celery, diced

1 cup carrots, cut into ½ inch pieces

1 cup zucchini, cut into ½ inch pieces

2 cups cabbage, cut into small pieces

2 cloves garlic

1 tsp dried oregano

1 15 oz can kidney beans, drained and rinsed

1 quart chicken broth

1 jar DelGrosso Garden Style Sauce

½ cup water

Parmesan cheese for garnish

Salt and pepper to taste


  • Cook macaroni according to package directions. Drain and set aside.
  • Heat oil and butter in stock pot over medium-high heat, then sauté onions, celery, and carrots until soft.
  • Add salt and pepper to taste.
  • Add garlic, oregano, cabbage, and zucchini. Cook for 2 minutes.  
  • Add chicken broth and stir through.
  • Pour sauce into pot. Add ½ cup of water to jar, place lid back on and shake, pouring excess sauce into pot.
  • Add beans and cooked elbow macaroni. Stir through.
  • Bring to a boil, then simmer for one hour.
  • Serve in bowls, then garnish with grated or shaved Parmesan cheese.

Try a variety of beans such as cannellini beans or chickpeas. For spicy minestrone, add 1 tsp crushed red pepper flakes. For a gluten-free option, omit pasta and substitute cubed potato. You may have to add extra chicken broth the next day as pasta absorbs the liquid.

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