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Back on the Road

A Blog by TA & Petro Stopping Centers

Cooking with Chef Nevin: Minestrone Soup Recipe

Chef Nevin Irvin is helping to keep you going while you're on the road! With more than 18 years in professional kitchens, Chef Nevin has been cooking up the tastiest meals.

Now, he uses those skills to introduce new and nutritious dishes to the Country Pride and Iron Skillet menus. Between coming up with and testing new menu items and fine-tuning your favorites, he's definitely got a whole lot cooking!

Chef Nevin's sharing his recipe for this tasty winter comfort meal! This recipe is great to warm you up on the road or right when you get in and leave you feeling full. 

Chef Nevin's Minestrone Soup


  • 2 Tbsp. Olive Oil
  • 1 Cup Onion, Diced
  • 1/2 Cup Carrots, Diced
  • 1/2 Cup Celery, Diced
  • 1 Clove Garlic, Minced
  • 12 Cup Zucchini, Small
  • 2 Tbsp . Wine, White (Optional)
  • 1/2 tsp . Basil, Dry
  • 1/4 tsp. Thyme, Dry
  • 1 Quart Chicken Broth
  • 1 Cup Crushed Tomatoes
  • 31 oz. Can Beans, Cannnellini
  • 2-3 Leaves Swiss Chard or Kale
  • 2 Cups Pasta, Small Cooked
  • To Taste Salt
  • To Taste Pepper
  • To Top Parmesan, Fresh Shredded
  • To Top Basil, Fresh


  1. Gather all ingredients and prep by cutting vegetables, mince garlic and portion out products.

  2. Cook pasta, cool, and set aside.

  3. Add oil to pot and allow to heat. When oil is hot, add garlic, onions, carrots, and celery.

  4. Toss to coat in oil and sweat vegetables until the onions begin to turn translucent.

  5. Add white wine and allow to cook until the wine appears to have evaporated.

  6. Next add the zucchini and cook for an additional 3-5 minutes.

  7. Add the tomatoes, stir, and allow the tomato to heat.

  8. Once hot add the stock, dried basil and dried thyme.

  9. Bring soup to a boil, then reduce to a simmer.

  10. When vegetables are almost done, becoming soft with a slight bite, add the drained beans to the soup.

  11. Bring to a boil and allow the soup to finish cooking.

  12. Salt and pepper to taste.

  13. Place desired amount of pasta you would like in the bottom of your bowl.

  14. Ladle soup over the pasta and allow noodles to heat.

  15. Next sprinkle basil and Parmesan cheese over the soup.

  16. Serve with delicious bread!

Chef's Tips

  • Sub out the fresh basil for fresh parsley for a different finish!

  • You can cook the pasta right in the soup, add it prior to adding your beans and allow pasta to become cooked. Then add your beans and bring to a boil.

Looking for more tasty dishes? Stop into a Country Pride and Iron Skillet to try more of Chef Nevin's creations. We'll see you on the road!

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