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5 from 5 votes

Vegetarian Minestrone Soup

This Minestrone soup is loaded with lots of veggies, tomatoes & pasta for a classic bowl of comfort perfect for an easy cool weather dinner or lunch.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch/Dinner, Main, Soup
Cuisine: Italian
Servings: 8
Calories: 132kcal
Author: Stephanie

Ingredients

  • 1 tbsp. olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled & chopped
  • 1 tsp. oregano
  • 1 tsp. basil
  • ¼ tsp. thyme
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can cannellini beans rinsed
  • 10 ounces frozen green beans
  • 4 cups vegetable broth
  • 1 cup pasta- gluten free
  • 2 cups kale chopped
  • salt & pepper to taste
  • optional: fresh grated parmesan cheese

Instructions

  • Heat olive oil in large soup pot over medium high heat. Add onion, garlic, celery, carrots, basil, oregano, & thyme.
  • Cook about 3-4 minutes til translucent and fragrant.
  • Add tomatoes, green beans, cannellini beans, vegetable broth, salt & pepper to taste.
  • Bring to boil and reduce heat to simmer.
  • Simmer with lid slightly a jar 20 minutes.
  • Add pasta and kale and cook 10 more minutes.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 19.7g | Protein: 7.9g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 427mg | Potassium: 638mg | Fiber: 5.6g | Sugar: 5.5g | Calcium: 80mg | Iron: 2mg