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Vegetable Minestrone Soup

Vegetable Minestrone Soup recipe
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Indulge in the warmth of this Vegetable Minestrone Soup, a comforting bowl brimming with fresh vegetables, hearty beans, and whole wheat pasta. Perfect for busy weeknights or cozy family gatherings, this soup is not only quick to prepare—taking under an hour—but also incredibly versatile. Customize it with whatever seasonal vegetables you have on hand and enjoy a dish that melds delightful flavors as it simmers. With its vibrant colors and satisfying taste, this minestrone is sure to become a favorite in your household. Enjoy it as a meal prep option for the week or savor it as leftovers; either way, it’s a nourishing choice that will fill your belly and warm your heart.

Ingredients

Scale
  • 1 Onion (finely diced)
  • 2 Carrots (halved lengthwise and sliced)
  • 2 Celery Stalks (sliced)
  • 1 Russet Potato (peeled and diced)
  • 1 Large Zucchini (halved lengthwise and sliced)
  • 1 teaspoon Minced Garlic
  • 1 tablespoon Olive Oil
  • 14 ounce Can Diced Tomatoes
  • 8 Ounce Tomato Sauce
  • 4 Cups Vegetable Broth
  • 15 Ounce Kidney Beans (drained and rinsed)
  • 1/2 Cup Uncooked Whole Wheat Macaroni
  • Salt and Pepper to taste
  • Chopped Parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, zucchini, and potato. Season with salt and pepper.
  2. Cook for about 4-5 minutes until vegetables begin to brown. Add minced garlic and cook for an additional 30 seconds.
  3. Stir in Italian seasoning, diced tomatoes, tomato sauce, and vegetable broth. Bring to a simmer.
  4. Let simmer for approximately 15 minutes or until potatoes are tender.
  5. Add kidney beans and whole wheat macaroni; simmer until pasta is tender according to package instructions (about 6 minutes).
  6. Adjust seasoning with salt and pepper as needed, then sprinkle with chopped parsley before serving.

Nutrition

Find it online: https://simplyhomecooking.com/vegetable-minestrone-soup-recipe/