Easy Minestrone Soup

Name: Easy Minestrone Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 about 1.5 cups each
Ingredients: 1 yellow onion; 2 cloves garlic; 4 carrots; 2 Tbsp olive oil; 2 Tbsp tomato paste; 1 28oz. can diced tomatoes; 1 15oz. can Kidney Beans; 1 15oz. can chickpeas; 1 Tbsp Italian seasoning; 4 cups vegetable broth; 1 zucchini (about 1/2 lb.); 1 cup frozen green beans; 1 Tbsp lemon juice; 1 Tbsp chopped parsley (optional)

User Reviews

4.8

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 about 1.5 cups each
Calories
31355 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
American

Easy Minestrone Soup

Nancy Wheeler

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This easy Minestrone Soup recipe is a hearty, budget-friendly meal full of vegetables and perfect for meal prep or weeknight dinners.

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Ingredients

Servings

1 yellow onion $0.32
2 cloves garlic $0.16
4 carrots $0.32
2 Tbsp olive oil $0.32
2 Tbsp tomato paste $0.10
1 28oz. can diced tomatoes $1.00
1 15oz. can Kidney Beans $0.75
1 15oz. can chickpeas $1.00
1 Tbsp Italian seasoning $0.30
4 cups vegetable broth $0.52
1 zucchini (about 1/2 lb.) $0.71
1 cup frozen green beans $0.30
1 Tbsp lemon juice $0.06
1 Tbsp chopped parsley (optional) $0.10

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Instructions

Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!