Cannabis-infused Recipe: Minestrone

October 19, 2021   |   By "Aunt Sandy" Moriarty

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Aunt Sandy's Minestrone Soup


12 servings


  • large soup pot with lid
  • colander or strainer
  • large stiff spoon


  • ½ cup Aunt Sandy's 10x Cannabutter
  • 1 ½ quarts chicken stock
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 1 leek, well rinsed and sliced
  • 2 tablespoons minced parsley
  • 3 tablespoons tomato paste
  • 3 stalks celery, chopped
  • 2 large carrots, peeled and sliced
  • 2 cups cabbage, shredded
  • 2 medium zucchini, sliced
  • 1 can (28 ounces) chopped tomatoes with juice
  • ¼ teaspoon thyme
  • ¼ teaspoon sage
  • ¼ teaspoon basil
  • ¼ teaspoon rosemary
  • ¼ teaspoon marjoram
  • ¼ teaspoon black pepper
  • 1 can (28 ounces) red kidney beans, drained
  • ¼ cup uncooked noodles


  • Put all the ingredients, except for the cannabutter, beans, and noodles, in a large soup pot and bring it to a boil.
  • Rinse and drain the beans to remove canning solution. Stir them into the pot.
  • Add the noodles to the pot.
  • Then add the cannabutter and stir well.
  • Put lid on and cook on avery low heat for at least 2 hours and up to 7 hours for better results.
  • Serve warm.

Store in an airtight container. Freezing is fine.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty