Eiffel Tower Minestrone Recipe

Eiffel Tower Minestrone


  • vegetable oil
  • soup stock (about a 2:1 ratio of stock to marinara)
  • marinara (see my meatball recipe for a recipe)
  • coursely chopped spinach
  • mixed beans (lentils etc.)
  • finely diced celery
  • finely diced onion
  • finely diced carrot
  • finely diced potato
  • parmesan cheese
  • parsely
  • pasta (Eiffel Tower if ya got it, but any small sized pasta will do)
  • salt and pepper

How to make Eiffel Tower Minestrone

I made this using some Eiffel Tower pasta a student brought back for me from Paris. Tastes just like you're eating the real Eiffel Tower!!

I styled this after a minestrone I had in Florence that my wife and I still fondly remember to this day.

  1. Add the onions to a pan of heated oil and sweat until translucent. Next drop in the carrots, potatos, and celery sweating more for a few minutes sprinkling a little salt and pepper. Add in the beans, parsely, and spinach cooking until the spinach slightly wilts.

  2. Add in soup stock to cover slightly or add water and a boullion cube. To that add the marinara. It should be roughly 2 parts stock to 1 part marinara. Simmer until veg are soft.

  3. Add in the cooked pasta and season with salt, pepper, and a sprinkle of parmesan to taste.

  • yongfook
    yongfook says

    haha brilliant!

  • winnie
    winnie says

    LOoks tasty! I love the Eiffel Tower Pasta, it makes food fun!

  • Judy
    Judy says

    that's a cute eiffel tower!

  • violetta
    violetta says

    Wow you sure are creative with your food! :)

  • Sinbad
    Sinbad says

    Thanks everyone!

  • RedLobster
    RedLobster says

    looks delicious

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