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+ servings
5 from 1 vote
Print Recipe

Hearty Minestrone Soup

Vegetable Soup with Pasta
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup, Main Course
Cuisine: Italian
Keyword: Soup, vegetarian
Servings: 8 people
Calories: 217kcal

Ingredients

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 15 oz can white beans
  • ¼ lb broccoli florets cut bite sized
  • 1 yellow squash cut into cubes
  • 28 oz can crushed tomatoes
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • tbsp pesto
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp oregano
  • 1 bay leaf
  • ¼ lb penne pasta cooked firm and cut in half

Instructions

  • heat olive oil in a large stock pot
  • add onion, carrot and celery and saute until onion is soft and translucent
  • stir in white beans, broccoli and yellow squash
  • add crushed tomatoes, vegetable broth and water
  • add pesto and remaining spices
  • simmer for 45 minutes stirring occasionally
  • add pasta and simmer for another 15 minutes
  • Remove bay leaf and discard
  • Spoon into bowls and serve with grated Parmigiana Reggiano on top

Notes

You can substitute a shorter pasta like Ditalini if you do not want to cut the penne in half. 

Nutrition

Serving: 1person | Calories: 217kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 786mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3137IU | Vitamin C: 29mg | Calcium: 110mg | Iron: 3mg