Recipe: Minestrone soup

During the stay at home orders due to the coronavirus, many of us are making a lot more food at home than we’re maybe used to. We talked with Dr. Jennifer Bolton, a registered dietitian at Project Wellness 365, and a professor at Metropolitan State University in Denver. She shared an easy recipe for Minestrone soup that’s also good for you.


  • 1 tablespoon olive oil
  • One 8-ounce can corn kernels, strained (or ½ bag of frozen corn) 
  • 2 tablespoons tomato paste 
  • 1/2 teaspoon dried rosemary, chopped 
  • 1/4 teaspoon dried oregano 
  • 1-quart chicken (or veggie) broth 
  • One 14-ounce can diced tomatoes 
  • 3/4 cup small-cut pasta, like small shells 
  • One 14-ounce can white beans, strained, reserving half the liquid 
  • 1 teaspoon soy sauce 
  • Kosher salt and freshly ground black pepper 
  • One 14-ounce can cut green beans, strained ( or frozen green beans) 


  • Heat the oil in a medium soup pot over medium-high heat.
  • Add the corn and cook until it starts to brown slightly for about 3 minutes.
  • Add the tomato paste, rosemary and oregano, and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute.
  • Slowly whisk in the broth until the paste is smooth and then incorporated into the liquid.
  • Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil.
  • Stir in the pasta, the white beans, and reserved liquid and the soy sauce.
  • Season with salt and pepper.
  • Cook the pasta until al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes.
  • Serve in individual bowls with a little oil drizzled on top.