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Vegetable Minestrone Soup recipe

A hearty soup filled with an assortment of veggies, beans, and whole-wheat pasta. Easy to make and ready in under an hour.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 189 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 onion finely diced
  • 1 tablespoon olive oil
  • 2 carrots halved lengthwise and sliced
  • 2 celery stalks sliced
  • 1 russet potato peeled and diced
  • 1 teaspoon minced garlic 
  • 1 teaspoon Italian seasoning
  • 14 ounce can diced tomatoes one can
  • 1 Large zucchini halved lengthwise and sliced
  • 8 Ounce tomato sauce one can
  • 4 Cups vegetable broth
  • 15 Ounce Kidney Beans drained and rinsed, one can
  • 1/2 Cup Uncooked Whole Wheat Macaroni Use Gluten-free Option
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • finely grated parmesan cheese for serving Optional for non-vegans

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, zucchini, and potato to the pot. Season with salt and pepper.
  2. Cook, stirring occasionally until vegetables are browned and starting to soften 4-5 minutes.
  3. Add the garlic to the pot and cook for 30 seconds.
  4. Add the Italian seasoning, diced tomatoes, tomato sauce, and chicken broth to the pot.
  5. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
  6. Stir in the kidney beans and pasta. Simmer until pasta is tender, approximately 6 minutes or according to cook time on pasta package.
  7. Taste and add salt and pepper as needed. Sprinkle with parsley and serve, topped with parmesan cheese.

Notes

  • Ideally use a good soup pot. Something with a wide and thick bottom helps cook the veggies more evenly.
  • If you like you can cook your pasta separately, this keeps it more al dente. 
  • Add the Italian seasoning before you add the broth, this helps the flavors of the seasoning bloom more. 
  • Make sure to add the beans near the end and just heat it through. That ensures the beans don't break down and remain nice and plump.
  • For those that aren't making this as a vegan recipe, you can add some Parmesan cheese are garnish.
  • Add a squeeze of fresh lemon juice. A squeeze of fresh lemon juice brings the soup together!

Nutrition Information

Calories 189kcal (9%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 4g (6%) Sodium 980mg (41%) Potassium 638mg (18%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 5775IU (116%) Vitamin C 22.4mg (25%) Calcium 60mg (6%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 189

% Daily Value*

Calories 189kcal 9%
Carbohydrates 35g 12%
Protein 5g 10%
Fat 4g 6%
Sodium 980mg 41%
Potassium 638mg 14%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 5775IU 116%
Vitamin C 22.4mg 25%
Calcium 60mg 6%
Iron 1.9mg 11%

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