It’s feeling like soup time around here in Wisconsin! The past weekend, I put together this minestrone soup I wanted to share with you all. Feel free to add or omit to your liking! I have a tendency to keep adding to the pot as I go! We are calling it Garden to Table Minestrone as I tried to remember all the veggies I grew and still had available to toss into this nutrient packed soup! Enjoy!

Tag me on Instagram and show me your creation @katiemoglesby

Let’s get started!

  • Olive oil 
  • Small onion
  • Shallots (1-2)
  • 4 -6 garlic cloves  Sauté for a few minutes 

Chop & Add the following

  • 5 celery 
  • 5-7 carrots
  • 1 zucchini 
  • 1-2 red or Yukon potato

Sauté for 5-10 minutes 


  • 6 cups veggie broth 
  • 1 can drained and rinsed Chickpeas
  • 2 -28 ounce cans of San Marzano tomatoes + juice or straight sauce (smash the tomatoes with your hands as you add them)
  • Salt to taste
  • Pepper to taste
  • Basil (1-2 tablespoons of dried)
  • Bunch of Fresh Parsley (1 -2 tablespoons of dried)

Bring to boil and simmer for approx 30minutes

Last step!

  • 1 cup frozen corn
  • 1 cup frozen green beans  (if you have fresh chop and add them in the above step)
  • Add a cup or two of chopped kale (more the better for you :))

Simmer for 5 minutes. 

Make it your own and add any of the following! 

Tortellini’s, Noodle of your choice,  A drizzle of balsamic,  A dollop of pesto,  Sprinkling of Parmesan