Go Back
–+ servings
Top down shot of vegetable minestrone soup in two bowls.

Vegetable Minestrone Soup

5 from 1 vote
Created by Mariam Ezzeddine
You will love this delicious and hearty Vegetable Minestrone Soup! Packed with veggies, beans, pasta in a delicious tomato broth.
Print
Pin
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 12 servings
servings

Ingredients

  • 6 cups vegetable stock
  • 1 large zucchini diced
  • 1 medium onion petite diced
  • 2 large celery stalks diced
  • 2 large carrots diced
  • 1 tbsps. Italian seasoning
  • 2 tbsp. tomato paste
  • 1 can petite diced tomatoes 14.5 oz.
  • 1 can red kidney beans 14 oz.
  • 1 can cannellini white beans 14 oz.
  • 3/4 cup baby elbow or any kind
  • 1 tsp. salt more or less to taste
  • 1 tsp. black pepper
  • 2-3 whole garlic cloves minced
  • 2 tbsp. fresh Italian parsley chopped
  • 2 tbsps. olive oil

Instructions

  • In a large pot, bring the olive oil to medium heat.
  • Sauté the onion until translucent in color then add in the chopped vegetables. Sauté for a few minutes.
  • Add in the black pepper, Italian seasoning, tomato paste and salt. Mix and sauté for 3-4 minutes on medium heat.
  • Add in the vegetable stock and diced tomatoes. Mix well and cover to let the soup cook for 30 minutes.
  • Add in the beans and pasta. Mix and cover to cook for another 10 minutes. Add in the chopped parsley and mix.
  • Let the soup cool for about 5 minutes and then serve.

Notes

  • If you want the pasta to be more al dente. Cook the pasta separately and add it in right at the end of the soup cooking.
  • Use small macaroni or pasta that matches the size of your diced vegetables, this way you get a bit of everything in every spoonful!
  • To make gluten free you can swap in gluten free noodles.
  • Top with grated parmesan and serve with some crusty bread.

Nutrition

Serving: 12g | Calories: 134kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 709mg | Potassium: 468mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2648IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.