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–+ servings
A pot of vegetable minestrone soup.
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4.13 from 8 votes

Vegetable Minestrone Soup

This easy Vegetable Minestrone Soup is packed with fresh vegetables, kidney beans, and pasta in a flavorful tomato broth. It's a hearty one-pot meal that's ready in about 35 minutes and can easily be made vegan or gluten-free.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Diet: Low Fat
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

  • 1 large Onion finely diced
  • 1 tablespoon Olive Oil
  • 2 medium Carrots halved lengthwise and sliced
  • 2 Celery Stalks sliced
  • 1 large Russet Potato peeled and diced
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Italian Seasoning
  • 14 ounces Can Diced Tomatoes one can
  • 1 Large Zucchini halved lengthwise and sliced
  • 8 Ounce Tomato Sauce one can
  • 4 Cups Vegetable Broth
  • 15 Ounces 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

  • Heat the 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 large Onion, 2 medium Carrots, 2 Celery Stalks, 1 Large Zucchini, and 1 large Russet Potato to the pot. Season with Salt and Pepper . (Start with 1 tsp salt and 1/2 teaspoon pepper and adjust later)
    chopped veggies to make soup in a pot.
  • Cook, stirring occasionally, until vegetables are browned and starting to soften, 4-5 minutes. Add the 1 teaspoon Minced Garlic to the pot and cook for 30 seconds.
    sauteed veggies in a pot to make soup.
  • Add the 1 teaspoon Italian Seasoning, 14 ounces Can Diced Tomatoes, 8 Ounce Tomato Sauce, and 4 Cups Vegetable Broth to the pot.
    broth and tomato sauce added to the pot with the sauteed veggies.
  • Bring to a simmer and cook for 15 minutes or until potatoes are tender.
    allowing the veggies to boil to make soup.
  • Stir in the 15 Ounces Kidney Beans and 1/2 Cup Uncooked Whole Wheat Macaroni. Simmer until the pasta is tender, approximately 6 minutes.
    adding pasta and beans in a pot with sauce and veggies for soup.
  • Taste and add salt and pepper as needed. Sprinkle with 2 tablespoons Chopped Parsley and serve, topped with Finely Grated Parmesan Cheese .
    chopped parsley added over the vegetable soup in a pot.

Notes

  • Cut the vegetables into similar-sized pieces so they cook evenly.
  • Cook the pasta separately if you plan to have leftovers to prevent it from becoming too soft.
  • Add the beans toward the end so they stay whole and don't break down.
  • Use gluten-free pasta to make this soup gluten-free.
  • Leave out the Parmesan to make the soup vegan.
  • Add a squeeze of fresh lemon juice before serving to brighten the flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • To freeze, leave out the pasta and add freshly cooked pasta when reheating for the best texture.

Nutrition

Calories: 353kcal | Carbohydrates: 66g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1389mg | Potassium: 1423mg | Fiber: 13g | Sugar: 12g | Vitamin A: 6306IU | Vitamin C: 39mg | Calcium: 124mg | Iron: 7mg