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4.8 from 75 votes

Minestrone Soup

My Minestrone Soup recipe is made with lots of fresh, good-for-you veggies and pasta to make it hearty and filling. The delicate tomato veggie broth is spiked with parmesan rind to ramp up this classic recipe. You'll give this healthy and easy recipe a warm welcome as a new addition to your weekly dinner rotation.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 252 kcal
Course: Soup , Lunch
Cuisine: Italian

Ingredients

  • 3 tablespoon olive oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 talks celery chopped
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and chopped (yellow squash, zucchini, green beans would also work)
  • 15 ounce red kidney beans or Great Northern beans or cannellini beans (1 can), drained and rinsed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 28 ounce diced tomatoes (1 can or 2 small 15 oz cans)
  • 2 bay leaves
  • ¼ cup tomato paste
  • 6 cups vegetable broth or chicken broth, no sodium added or low sodium
  • 1 cup pasta such as elbow, tubular or small shells
  • parmesan rinds optional
  • 1 tablespoon lemon juice freshly squeezed

Instructions

    Cup of Yum
  1. Saute the veggies: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery to the pot and cook until softened, stirring occasionally, for about 5 minutes.
  2. Make the soup: Stir in the garlic and cook for another 30 seconds until aromatic. Add the potatoes, red kidney beans, Italian seasoning, onion powder, salt, pepper, bay leaves, tomato paste, diced tomatoes, vegetable broth, pasta and stir well to combine. If using Parmesan rinds add them now. Bring to a boil then reduce heat to medium and cook for 15 minutes or until the pasta is cooked through. Discard the parmesan rinds if using and the bay leaves.
  3. Finish the soup: Add the lemon juice and cook for another minute.
  4. Garnish and serve: Garnish with freshly grated parmesan cheese and serve warm.

Notes

  • Cut all the vegetables the same size, so they take the same amount of time cook.
  • To make this soup dairy free/vegan, skip the Parmesan cheese.
  • To make this soup low carb, skip the pasta, you won't miss it.
  • You can store your soup right in the pot you cooked it in, as long as it has a lid. You can also transfer leftovers to an airtight container. Make sure the soup has fully cooled down to room temperature before storing it in the fridge. It'll last 3-4 days refrigerated.
  • Reheat either in the microwave or on the stovetop. Add a splash more broth if you feel the veggies or pasta have soaked too much liquid up.
  • If you're making this recipe with plans of freezing it, I would leave the pasta out until you plan on serving it. It can be frozen directly in the pot you made the soup in, or transferred to an airtight container. Just like the fridge, make sure your soup has fully cooled down before popping it in the freezer. It'll last 4-6 months.

Nutrition Information

Serving 1serving Calories 252kcal (13%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 1227mg (51%) Potassium 809mg (23%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 3220IU (64%) Vitamin C 24mg (27%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 252

% Daily Value*

Serving 1serving
Calories 252kcal 13%
Carbohydrates 43g 14%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 1227mg 51%
Potassium 809mg 17%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 3220IU 64%
Vitamin C 24mg 27%
Calcium 82mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.