Posted by Tina on Sep - 30 - 2012 under Main Dish, Recipes, Soups/Stews, Vegetarian


This soup is so quick & easy to make and absolutely loaded with vegetables.  It’s an awesome soup to add to the meal rotation.  We love to serve it with a fresh green salad and a good loaf of crispy sourdough bread.

Ingredients
  • 1 cup of carrots, julienned
  • 1 cup celery, chopped
  • 1/2 cup yellow summer squash, chopped
  • 1/2 cup green zucchini, chopped
  • 1 medium onion, chopped
  • 1 tbsp extra virgin olive oil
  • 1-15 ounce can of low-sodium kidney beans
    rinsed & drained
  • 1-15 ounce can of low-sodium garbanzo beans
    rinsed & drained
  • 6 cups of reduced sodium vegetable stock
  • 1-14.5 ounce can of stewed tomatoes
    including juice, roughly chopped
  • 8 ounces of ditalini pasta
    or the pasta of your choice
  • Parmesan Cheese

Herb Mix

  • 2 tbsp fresh chopped basil (or 2 tsp dried)
  • 2 tsp fresh rosemary, chopped (or 1/4 tsp dried)
  • 3 cloves of garlic, minced
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1 tsp of extra virgin olive oil
Cuisine: Cooking time: 35 mins Serving: 6-8
5.00 avg. rating (97% score) - 1 vote
  1. Heat the olive oil in a stock pot. Add the carrots, celery, onion, zucchini & yellow squash and cook for 10-12 minutes until the vegetables become tender.
  2. Stir in the beans, tomatoes & stock and bring to a boil. Simmer the soup for 15 minutes.
  3. In a separate pot boil water and cook the pasta according to the packages directions.
  4. In a small bowl mix the basil, rosemary, garlic, salt & pepper with 1 tsp of extra virgin olive oil and then mix it into the soup.
  5. Dish a small amount of cooked pasta into each bowl and top with the soup.
    I like to separate the pasta from the soup to prevent it from over swelling. I also store the left over pasta separately for the same reason.
  6. Sprinkle the bowl of soup with parmesan cheese and enjoy!

Minestrone Soup

Nutrition Facts Serving Size 1/6 Servings 6
Amount Per Serving
Calories 343 Calories from Fat 56.7
% Daily Value*
Total Fat 6.3g 9%
Saturated Fat .5g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 447mg 19%
Total Carbohydrate 59.3g 19%
Dietary Fiber 9.6g 38%
Sugars 11.7g
Protein 13.8g 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label


Meal: Food type: Preparation Method:

Leave a Reply


Recent Recipes

Steel Cut Oats with...

Posted on Jul - 8 - 2014

0 Comment

One-Pot Cheeseburger Casserole

Posted on Jul - 8 - 2014

0 Comment

Chicken Soft Tacos

Posted on Jul - 7 - 2014

0 Comment

Berry Compote

Posted on Feb - 2 - 2014

0 Comment

Recent posts

Sharp Knives – A...

Posted on Jan - 20 - 2013

0 Comment

Pressure Cooker

Posted on Sep - 22 - 2012

1 Comment

Yay For My 1st...

Posted on Sep - 2 - 2012

0 Comment