Minestrone Soup
Makes 10 Servings

Minestrone Soup

This tasty soup has a generous amount of vegetables in each serving: onions, potatoes, carrots, zucchini!

Prep time: 15 Minutes

Cool Time: approximately 45 Minutes


  • 1 medium onion, chopped
  • 1 stalk celery, diced
  • 1 large carrot, sliced
  • 2 Tablespoons oil
  • 1 large potato, peeled and chopped
  • 1 can (15 ounces) chopped tomatoes
  • 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef broth (see notes)
  • 1 can (15 ounces) kidney beans, drained
  • 1 teaspoon dried basil
  • 1⁄2 cup uncooked macaroni
  • 2 small zucchini, sliced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
Serving Size:  1 cup
Total Fat3.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium220 mg
Total Carbohydrate22 g
Dietary Fiber4 g
Total Sugars3 g
Added Sugars included0 g
Protein5 g


  1. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  2. Add potato, tomatoes, broth, beans and basil.
  3. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  4. Add macaroni and zucchini. Cook another 15 minutes.
  5. Taste and adjust seasoning with salt and pepper.
  6. Refrigerate leftovers within 2 hours.

Source: FoodHero.org recipe/ Minestrone Soup

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