Minestrone Soup


Minestrone soup is absolutely one of my favorite soups.  It’s a thick soup filed with healthy, low-fat vegetables and an addition of yummy pasta.  I used chicken broth in this recipe, but it can easily be made vegetarian by substituting vegetable broth.  This is a great light lunch or dinner option, serve with a side salad and you have a fabulous healthy meal.  Go ahead and add different veggies or take some out.  This is such an easy recipe to customize to your own taste.


  • 2 teaspoon olive oil
  • 1/2 cup yellow onion chopped
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 teaspoon Italian seasoning.
  • 1/4 teaspoon black pepper
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 6 cups chicken broth
  • 1 28-ounce can diced tomatoes
  • 1 1/2 cups small-shaped whole-wheat pasta
  • 2 cups cauliflower cut into bite sized pieces
  • 1/2 cup fresh green beans, cut into bite sized pieces
  • 1 zucchini, cut into 1-inch cubes
  • 1 yellow squash, cut into 1-inch cubes
  • 2 tablespoons prepared pesto
  • grated Parmesan when serving
  • salt and pepper to taste

1.  Heat the oil in a large stockpot over medium-heat.  Add onion and garlic and cook 3 minutes, until onion is soft.

2.  Add thyme, bay leaves, Italian seasoning and black pepper to pot.   Stir to coat.

3.  Then add beans, broth and tomatoes and bring mixture to a boil.  Once boiling, add pasta and cook for 7 minutes.

4.  Next add vegetables and pesto, partially cover pot, cook 5 more minutes, or until pasta is tender.

5.  Place into serving bowls, sprinkle with Parmesan and enjoy.

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