Minute-strone Soup


Minute-strone soup is a quick version of a classic Italian soup. This is a great recipe to print out and have close by throughout the year. It’s so convenient, delicious, and incredibly healthy. Serve it with a hearty, whole grain bread or crackers to dip into the broth.
This recipe comes to Jewish Veg from Caroline Graettinger, PhD and Timothy Graettinger, PhD at Garden Dish. Their mission is to turn the emerging science related to plant-based nutrition into everyday practice. Caroline and Tim offer recipes, lifestyle tips, workshops, and monthly plans to help people to be active and productive at any age.


Prep time
Cooking time
15 minutes
Total time
15 minutes


1 can
plum tomatoes (28 oz can)
1 can
green beans (14.5 oz can)
1 can
cannellini beans (15 oz can, drained and rinsed)
1 can
black beans (15 oz can, drained and rinsed)
2 cups
vegetable broth
1 cup
fresh arugula (loosely packed, torn into pieces)
3⁄4 cups
whole grain bowtie pasta (uncooked)
1 tablespoon
dried oregano
1 1⁄2 tablespoon
dried bell pepper flakes


In a large sauce pot over medium heat, mash the tomatoes. You can use a potato masher for this, but if you don't have one, you can squish them with your hands. Add the remaining ingredients and cook until the pasta is tender, about 10-15 minutes.

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