Hearty Minestrone Soup

Here’s another great soup recipe for your coldest-winter-since-the-1800s (or so I was told) table.   It’s hearty, visually appealing, warming, filling and delicious.  I make my parve soups parve (parve utensils, parve pot), so they can be served before, or alongside, any meal.  This one’s a hit with both adults and kids. 

Hearty Minestrone Soup

Heat some oil in a stockpot, over medium heat.  To the pot, add:

2 onions, diced

2 stalks celery, cleaned and diced

2 carrots, peeled and diced (I use the thinner carrots from the 1lb bag.  If you are using the large, thick carrots that are sold loose, use only 1 carrot.)

2 zucchini, unpeeled and diced

2 small sweet potatoes, peeled and diced

Season the vegetables with salt, black pepper, garlic powder, parsley flakes, 2-3 bay leaves, a pinch of dried rosemary and a dash of dried thyme.  Sauté the vegetables for about 10-15 minutes, stirring often. 

To the pot, add:

1 can (14.5oz) petite diced tomatoes (such as Hunt’s)

1 box (32oz) low-sodium vegetable broth (I like the Empire Organic Low Sodium Vegetable Broth)

1 can (8oz) tomato sauce

8 c. cold water

Stir all together.  Add in one packet (comes in a plastic sleeve or a box – 6oz/170g size) vegetable soup mix (I like the Kedem Vegetable Soup Mix with Barley) along with the enclosed spice packet. 

Drizzle a small drizzle of honey over the soup (it balances out the acid and sodium from the tomatoes).

Add in 2-3 large handfuls of cleaned/checked baby spinach leaves.  This will look like too much spinach – if so, you have the right amount!  It will cook down and wilt in the soup, and will be in proportion to the other vegetables.

Stir all together.  Simmer the soup, covered, for about 90 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom. 

Serve hot and enjoy!

Don’t forget these other delicious soups:





For your reference, all previous recipes can be accessed at:


And all previous divrei Torah can be found at: https://michalhorowitz.com/category/divrei-torah/

Kol tuv, happy learning and cooking, enjoy, and stay warm!


1 Comment
  • Rachel solomon
    Posted at 17:58h, 03 January

    This sounds yummmm
    Im gonna try to make it fleishigs one time and saute strips of flanken with the vegees.
    Thank you michal!
    Keep these yummy recipes coming!