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+ servings
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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 189kcal
Author Rena


  • 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