Minestrone Soup


This minestrone soup recipe makes a filling and hearty meal. Tomatoes, fresh corn, zucchini, and cabbage join potatoes, carrots, and orzo pasta — and lots of beans.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 4 cups vegetable stock

  • 2 (14.5 ounce) cans stewed tomatoes

  • 1 large potato, cubed

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 1 large head cabbage, finely chopped

  • 2 tablespoons Italian seasoning

  • 1 (15 ounce) can kidney beans

  • 3 cups fresh corn kernels

  • 1 large zucchini, sliced

  • 1 cup uncooked orzo pasta

  • salt and pepper to taste


  1. In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

  2. Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.


If possible, use fresh vegetables and herbs from the garden.

If you like, you can replace the kidney beans with cannellini beans.

Nutrition Facts (per serving)

399 Calories
2g Fat
81g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 399
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 382mg 17%
Total Carbohydrate 81g 29%
Dietary Fiber 18g 64%
Total Sugars 13g
Protein 20g
Vitamin C 80mg 398%
Calcium 165mg 13%
Iron 7mg 41%
Potassium 1458mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love