Vegetable Minestrone Soup
You will love this delicious and hearty Vegetable Minestrone Soup! Packed with veggies, beans, pasta in a delicious tomato broth.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: Italian
Servings: 12 servings
- 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
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.
- 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.
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