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Big Mo Minestrone


This recipe is from the newly revised edition of Feeding the Young Athlete by Bastyr faculty member Cynthia Lair, BA, CHN, with Scott Murdoch, PhD, RD (Readers to Eaters, 2012). Lair, the director of curriculum for Bastyr University's Bachelor of Science in Nutrition and Culinary Arts, says about this recipe:

"Minestrone means “big soup” in Italian and there as many variations as there are cooks. I’ve used some of the classic minestrone vegetables, but my friend Elena says don’t hesitate to add any vegetable your heart desires. Serve this with lots of freshly grated parmesan and hearty cornbread to build momentum."


1 tbsp
extra-virgin olive oil
1 tbsp
2 clove
garlic, minced
1 large
onion, diced
1 medium
carrot, sliced
celery stalk, diced
1 small
potato, diced
1 can
diced tomatoes (15 ounces)
1 tsp
1 tsp
3 cup
chicken or vegetable broth
3⁄4 cup
corn (fresh or frozen )
3⁄4 cup
green beans (cut into 1 1/2-inch pieces)
1 cup
kidney beans (cooked or canned)
1⁄4 cup
chopped fresh basil
  to taste
black pepper
  to taste
Parmesan cheese


In a large soup pot over medium heat add olive oil, butter, garlic and onion. Sauté until onion is soft.

Add carrots, celery, potato and sauté about 5 minutes more. 

Add tomatoes, oregano, salt and chicken broth.

Bring heat up to simmer.  Cover and cook 30 minutes. 

Add corn, green beans and kidney beans and simmer for another 8-10 minutes, until green beans are tender.

Stir in fresh basil, black pepper to taste and serve with freshly grated parmesan on top.

Bowl of Big Mo Minestrone


SourceFrom the newly revised edition of Feeding the Young Athlete by Cynthia Lair
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour