easy Vegetable Soup

Vegetable Minestrone Soup recipe

A hearty soup filled with an assortment of veggies, beans, and whole wheat pasta.
Course Soup
Cuisine Italian
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 189kcal


  • 1 Onion finely diced
  • 1 Tbsp Olive Oil
  • 2 Carrots halved lengthwise and sliced
  • 2 Celery Stalks sliced
  • 1 Russet Potato peeled and diced
  • 1 Tsp Minced Garlic
  • 1 Tsp Italian Seasoning
  • 1 14 ounce Can Diced Tomatoes organic
  • 1 Large Zucchini halved lengthwise and sliced
  • 1 8 Ounce Can Tomato Sauce organic
  • 4 Cups Vegetable Broth
  • 1 15 Ounce Kidney Beans drained and rinsed
  • 1/2 Cup Uncooked Whole Wheat Macaroni Use Gluten-free Option
  • 2 Tbsp Chopped Parsley
  • Salt and Pepper To Taste
  • Finely Grated Parmesan Cheese For Serving Optional for non-vegans


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


Calories: 189kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Sodium: 980mg | Potassium: 638mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5775IU | Vitamin C: 22.4mg | Calcium: 60mg | Iron: 1.9mg