Go Back
–+ servings
easy Vegetable Soup
Print Recipe
4.13 from 8 votes

Vegetable Minestrone Soup recipe

A hearty soup filled with an assortment of veggies, beans, and whole-wheat pasta.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Diet: Low Fat
Servings: 4 servings
Author: Rena

Ingredients

  • 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

Instructions

  • 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.
  • 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.

Notes

  • Ideally use a good soup pot. Something with a wide and thick bottom, this 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. We add lots of this to almost all the soup we make. We all just love cheese!
  • Add a squeeze of fresh lemon juice. A squeeze of fresh lemon juice really brings the soup together!
 

Nutrition

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