For a richer flavor, consider adding a Parmesan cheese rind to the soup while it simmers. Remove the rind before serving. Feel free to add other vegetables to this soup, such as zucchini, green beans, or spinach. Add delicate vegetables like spinach during the last 15 minutes of cooking. If you don't have whole wheat pasta, you can use regular pasta or even a gluten-free variety. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Healthy Veggie Minestrone Soup
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS13
A vibrant and hearty minestrone, bursting with garden vegetables and infused with the rich flavors of tomato and herbs. This substantial soup is perfect for a comforting and nourishing meal, pairing beautifully with crusty bread and a robust red wine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol3 mg
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Fiber4 g
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Protein4 g
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Saturated Fat0 g
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Sodium453 mg
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Sugar7 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the Pasta: Bring a large pot of lightly salted water to a boil. Add the whole wheat pasta and cook according to package directions, until al dente (about 8-10 minutes). Drain well and set aside.
02
StepSauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the bell peppers, celery, carrots, and garlic. Cook, stirring occasionally, until the vegetables are slightly softened (about 5-7 minutes).
03
StepSimmer the Soup: Pour in the crushed tomatoes and vegetable broth. Add the diced potatoes, vegetable broth, dried basil, onion powder, salt, and pepper. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld and deepen. The longer it simmers, the richer the flavor will be.
04
StepCombine and Serve: Stir the cooked pasta into the soup during the last 5 minutes of simmering to heat through. Ladle the minestrone into bowls and serve hot. Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Kade Zemlak
Jun 28, 2025The flavors really develop the longer it simmers. I made it in my slow cooker and it was fantastic!
Stuart Reinger
Jun 28, 2025My kids loved it! Even my picky eater asked for seconds.
Katlyn Schumm
Jun 17, 2025I've made this minestrone several times. It's a family favorite, especially on cold nights. I sometimes add a can of cannellini beans for extra protein.
Anjali Nienow
Jun 17, 2025I was surprised how much flavor the dried basil added. I will definitely make this again.
Gina Lesch
Jun 2, 2025Great recipe! I used gluten-free pasta and it worked wonderfully for my dietary needs.
Lafayette Franey
Jun 1, 2025This recipe is a lifesaver! Easy to follow and so delicious. I added some kale for extra greens.
Patsy Doyle
May 29, 2025I thought it was a little bland at first, but after adding some red pepper flakes and a squeeze of lemon juice, it was perfect!