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Veggie-Packed Minestrone Soup

approximately 45 minutes. Cook
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  1. Prepare the Ingredients: Begin by chopping all your vegetables and mincing the garlic. This preparation step will make the cooking process smoother.
  2. Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent.
  3. Add the Vegetables: Stir in the diced carrots, celery, zucchini, yellow squash, red bell pepper, and green beans. Cook for about 5-7 minutes, allowing the vegetables to soften slightly.
  4. Combine the Cannellini Beans and Tomatoes: Add the cannellini beans and diced tomatoes (with their juice) to the pot. Stir well to incorporate all the ingredients.
  5. Pour in the Vegetable Broth: Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil.
  6. Add Pasta and Seasonings: Once the soup reaches a boil, add the small pasta, bay leaves, dried thyme, dried oregano, salt, and pepper. Stir well and reduce the heat to a simmer. Allow the soup to simmer for approximately 15-20 minutes or until the pasta and vegetables are tender.
  7. Serve and Garnish: Remove the bay leaves from the soup. Ladle the Veggie-Packed Minestrone Soup into soup bowls. Garnish each bowl with fresh basil leaves and, if desired, a generous sprinkling of grated Parmesan cheese.
  8. Enjoy: Serve this delightful soup as a standalone meal or with a side of crusty bread. It’s a wholesome, satisfying dish that embodies the heartwarming essence of Italian cuisine.

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prep time
approximately 20 minutes.
cooking time
approximately 45 minutes.
6 servings.
total time
approximately 1 hour 5 minutes.


  • Large soup pot

  • Wooden spoon

  • Chopping board and knife

  • Measuring cups and spoons

  • Ladle

  • Soup bowls


  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 zucchini, diced

  • 1 yellow squash, diced

  • 1 red bell pepper, diced

  • 1 cup green beans, trimmed and cut into bite-sized pieces

  • 1 can (15 ounces) cannellini beans, drained and rinsed

  • 1 can (15 ounces) diced tomatoes (preferably fire-roasted)

  • 6 cups vegetable broth

  • 1 cup small pasta (such as ditalini or small shells)

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh basil leaves, for garnish

  • Grated Parmesan cheese, for serving (optional)


Prepare ingredients.
Sauté aromatics.
Add vegetables and beans.
Simmer with pasta and seasonings.
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