Easy Minestrone Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 about 1.5 cups each
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Calories
31355 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Easy Minestrone Soup
Description
Easy Minestrone Soup brings together common vegetables such as onion, garlic, carrots, zucchini, and green beans along with kidney beans and chickpeas in a vegetable broth base spiced with Italian seasoning. The initial sautéing of onion, garlic, and carrots builds flavor, followed by tomato paste that adds depth. Beans and diced tomatoes simmered with the broth provide a hearty texture and rich, savory taste. Adding zucchini and green beans late maintains their freshness and bite.
The resulting soup balances savory and slight acidity from lemon juice, with a mix of soft and firm vegetable textures. It can be served as a standalone meal or alongside bread for added substance. This simple recipe suits cooks looking for a vegetable and legume soup without complicated ingredients or lengthy preparation.
Simmering times ensure the vegetables are tender but not mushy, preserving individual flavors. No special equipment or techniques are needed, making this an accessible, vegetable-centric soup recipe.
Ingredients
- 1 yellow onion $0.32
- 2 garlic $0.16, cloves
- 4 carrot $0.32
- 2 Tbsp olive oil $0.32
- 2 Tbsp tomato paste $0.10
- 1 oz. can diced tomatoes $1.00
- 1 oz. can Kidney Beans $0.75
- 1 oz. can chickpeas $1.00
- 1 Tbsp Italian seasoning $0.30
- 4 cups vegetable broth $0.52
- 1 zucchini $0.71, about 1/2 lb
- 1 cup green beans $0.30, frozen
- 1 Tbsp lemon juice $0.06
- 1 Tbsp parsley $0.10, chopped, optional
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.5 cups each
Amount Per Serving
Calories 31355 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 313.55kcal | 16% |
| Carbohydrates | 48.08g | 16% |
| Protein | 14.1g | 28% |
| Fat | 8.55g | 13% |
| Sodium | 1008.55mg | 42% |
| Fiber | 11.32g | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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