This colorful Minestrone-style vegetable soup is packed with beans, carrots, zucchini, tomatoes, herbs, and small pasta. It’s cozy, filling, and works well as a light lunch or dinner. Similar minestrone recipes commonly combine vegetables, beans, pasta, and tomato-based broth.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 cup diced tomatoes
- 1 can (15 oz) cannellini or white beans, drained and rinsed
- ½ cup small pasta such as ditalini or elbow macaroni
- 4 cups low-sodium vegetable broth
- 1 cup water, if needed
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped
- Optional: ½ cup spinach or green beans
- Optional: grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and carrots. Sauté for 4–5 minutes until slightly softened.
- Add garlic and cook for another 30–60 seconds.
- Stir in zucchini, diced tomatoes, Italian seasoning, oregano, black pepper, and a little salt.
- Pour in the vegetable broth and water. Bring to a gentle boil.
- Reduce heat and simmer for about 10 minutes.
- Add the beans and pasta. Cook for 8–10 minutes, or until the pasta is tender.
- Add spinach or green beans during the final few minutes if using.
- Taste and adjust salt and pepper.
- Turn off the heat and stir in fresh parsley.
- Serve hot with optional Parmesan and a drizzle of olive oil.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6
Nutrition Information
Approximate per serving; values vary with the exact beans, pasta, broth, and oil used.
- Calories: ~200–230 kcal
- Protein: ~8–10 g
- Carbohydrates: ~30–34 g
- Fat: ~6–7 g
- Fiber: ~7–9 g
- Sodium: varies considerably depending on the broth and canned beans
For comparison, Mayo Clinic’s minestrone provides about 200 calories, 11 g protein and 11 g fiber per roughly 2-cup serving, while other versions vary based on ingredients and serving size.
Recipe Q&A
Q: Can I make this vegetarian?
A: Yes! Use vegetable broth. For a vegan version, skip Parmesan.
Q: Can I use different beans?
A: Absolutely. Kidney beans, cannellini beans, Great Northern beans, or a mixed-bean blend all work well.
Q: Can I make it gluten-free?
A: Yes. Use gluten-free or chickpea/lentil pasta.
Q: Can I add more vegetables?
A: Definitely. Spinach, green beans, celery, cabbage, or potatoes are excellent additions.
Q: How do I make it more filling?
A: Add extra beans, whole-grain pasta, or serve with a small piece of whole-grain bread.
Q: Can I freeze it?
A: Yes, although the pasta may soften after freezing. For the best texture, slightly undercook the pasta before freezing.