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Makes: 10 cups
Prep time: 15 minutes
Cooking time: 45 minutes
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Minestrone Soup
Minestrone Soup
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


medium onion, chopped
stalk celery, diced
large carrot, sliced
2 Tablespoons
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
small zucchini, sliced
1⁄2 teaspoon
1⁄4 teaspoon


  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.


  • Broth can be canned 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 1/2 to 1 3/4 cups drained beans.
Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Minestrone Soup
  • a cup of cubed melon
  • whole wheat roll
  • a glass of low-fat milk
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