Skip to main content

Minestrone Soup

This satisfying vegetable soup is full of veggies, beans and pasta.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Bowl of vegetable and macaroni noodle soup.
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 medium onion, chopped
1 stalk celery, diced
1 large carrot, sliced
2 Tablespoons vegetable oil
1 large potato, chopped
1 can (15 ounces) chopped tomatoes with juice
2 cans (15 ounces each) low-sodium broth (see Notes)
1 can (15 ounces) kidney beans, drained and rinsed
1 teaspoon basil
½ cup uncooked macaroni
2 small zucchini, sliced
½ teaspoon salt
¼ teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  4. Add potato, tomatoes, broth, beans and basil.
  5. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  6. Add macaroni and zucchini. Simmer for another 15 minutes.
  7. Taste and adjust seasoning with salt and pepper.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use any vegetables you have on hand.
  • Add cooked meat if desired.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Comments

This Minnestrone Soup is a favorite among kids! Whenever I make this yummy recipe, they always ask for more!

Husband and kid approved!  It's great with ground beef too :)

Very easy to make, and another one of those recipes where I usually have all the ingredients lying around.  I make this soup, with the Whole Wheat Quick Bread, and feel like Mom of the Year (within her budget, even!)!

So delicious and so simple! LOVE this recipe!

You might also like...

Recipes A to Z (without photos)

Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble
Bowls of kamut with a tofu and vegetable topping.

Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble

This savory and satisfying breakfast bowl features kamut, an ancient form of wheat with a firm texture and nutty flavor.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 servings
Watermelon Cooler
Glasses filled with pink juice.

Watermelon Cooler

A refreshing, kid-approved drink with only 2 ingredients.
Prepare:
5 minutes
Makes:
3 cups
Corn Critter Salad
Appetizing variety of corn, bean and vegetable mix garnished with cilantro

Corn Critter Salad

Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Prepare:
10 minutes
Makes:
2 cups
Peanut Power Smoothie
Glasses of creamy smoothies.

Peanut Power Smoothie

A creamy and satisfying smoothie that's perfect as part of a quick breakfast
Prepare:
10 minutes
Makes:
4 cups
Cherry Puff Pancake
Photo of Cherry Puff Pancake

Cherry Puff Pancake

A fun to bake pancake recipe known by some as a Dutch Baby. Try with cherries or your favorite fruit.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 pieces