Minestrone Soup


Minestrone Soup

  • Servings: 5-6
  • Difficulty: easy
  • Print

One of the most common nutrition challenges I hear about is eating enough vegetables. One way to get more in is to make vegetable soup and freeze the extras for an easy addition to meals!


  • 3 Tbsp Olive oil
  • 1 white onion, diced
  • 1 celery stalk (~1/2 cup), diced
  • 1 carrot (~1/2 cup), diced
  • Optional: 1 small zucchini (~1 cup), thinly sliced
  • ½ cup green beans cut into 1 inch pieces
  • 1 cup potatoes, cut into small cubes
  • 4 garlic cloves, minced
  • 1 – 14oz (398ml) can diced tomatoes with juice or 2 cups fresh tomatoes, diced with juice
  • 4 cups vegetable broth
  • 1 tsp oregano
  • ½ tsp basil
  • ½ tsp black pepper
  • 2 cups water
  • 1 – 14 oz (398ml) can kidney beans, drained and rinsed
  • Optional: ¾ cup small shell pasta (don’t use if freezing because the pasta gets mushy)
  • Optional: a few handfuls baby spinach


  1. Heat olive oil in a large soup pot. Sauté onions, carrots and celery for ~3min. Add zucchini, green beans, potato and garlic. Cook for an additional 5 min until everything is softened.
  2. Add tomatoes, vegetable broth, spices and water. Cover with lid, bring to a boil and then reduce heat to simmer for 20min.
  3. Stir in kidney beans, pasta and spinach if using. Cover and simmer for an additional 15-20min or until potato and pasta are cooked. Enjoy!

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