Average: 4 (2 votes)
Active time
10 minutes
Total time
40 minutes
8 - 10 servings

1 quart water

2 cups beef broth

1 (28 Ounce) can diced or crushed tomatoes

1 (15 Ounce) can tomato sauce

2 large carrots, peeled and sliced

1 tablespoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon pepper

¼ teaspoon garlic powder

sea salt to taste

1 (15-ounce) can garbanzo beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

2 cups frozen green beans

1 ¼ cup KAMUT® Khorasan elbows (or whole grain pasta of choice)

Parmigiano-Reggiano cheese, grated, for garnish

  1. In a large pot combine water, broth, tomatoes, tomato sauce, carrots, parsley, basil, oregano, pepper, garlic powder. Bring to a boil. Cover, simmer over low heat about 20 minutes.
  2. Add garbanzo beans, kidney beans, and green beans. Return to a boil. Add Kamut pasta. Cook 10 minutes or until pasta is tender.
  3. Garnish with Parmigiano-Reggiano cheese.



Recipe and photo courtesy of the Kamut Association.


Calories: 240
Total Fat: 1.5 g
(Saturated Fat: 0 g)
Sodium: 820 mg
Carbohydrate: 47 g
Fiber: 9 g
Protein: 12 g.

Yield: 8 - 10 servings

How'd it Taste?

Kyle Hampton
Fixed this minestrone soup over the weekend and really enjoyed it. In fact, I think the soup maybe even tasted better the second day as all the ingredients had time to mix and the soup's flavor increased in its richness. Next time, I believe I will add some celery and onion to this recipe.
Barbara K
A really easy and quick recipe, that I would even consider making while camping I used the recipe as a base, and zipped it up considerable with larger amounts of spices, fresh parsley and garlic, and more veggies: celery, onions and baby kale. Didn't have Kamut pasta so I substituted whole wheat.
Sounds yummy!!
Rhiannon B.
I made exactly as called for except I used vegetable broth (homemade) and absolutely loved it. A keeper. Thank you!

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