• Kajal C Malkan MPAS PA-C

Yummy Minestrone Soup Recipe


  • 2 tablespoons olive oil

  • 3/4 cup onion diced

  • 1/2 cup celery sliced

  • 1/2 cup carrots peeled, quartered and sliced

  • 1 zucchini halved and sliced

  • 2 teaspoons minced garlic

  • salt and pepper to taste

  • 1 14 ounce can diced tomatoes

  • 4 cups vegetable broth

  • 1/4 cup tomato paste

  • 2 teaspoons Italian seasoning

  • 1 15 ounce can small white beans drained and rinsed

  • 1 15 ounce can kidney beans drained and rinsed

  • 1/2 cup frozen cut green beans

  • 1/2 cup small shell pasta

  • 2 cups baby spinach leaves

  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

  • Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  • Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

  • Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

  • Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

  • Sprinkle the parsley over the soup and serve.


Calories: 300kcal | Carbohydrates: 49g | Protein: 15g | Fat: 5g | Sodium: 644mg | Potassium: 1047mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3335IU | Vitamin C: 14.3mg | Calcium: 127mg | Iron: 5.9mg

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