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Easy Minestrone Soup

Easy Minestrone Soup: 5 Steps to Cozy Comfort

A simple and hearty minestrone soup packed with vegetables and beans.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup pasta (small shapes like ditalini or elbow)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in zucchini and green beans. Cook for 3 minutes.
  5. Add diced tomatoes, vegetable broth, kidney beans, oregano, and basil. Bring to a boil.
  6. Add pasta and reduce heat. Simmer for 10-12 minutes until pasta is cooked.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Notes

  • Feel free to add any seasonal vegetables.
  • Store leftovers in the refrigerator for up to 3 days.
  • This soup freezes well for future meals.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Easy Minestrone Soup, Vegetable Soup, Healthy Soup