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Vegetarian Minestrone

This zesty vegetable soup includes beans for fiber and protein.


  • 1 tsp olive oil
  • 3/4 cup chopped onion
  • 3 cups water or low-sodium vegetable broth
  • 2 cups diced zucchini
  • 1 cup diced carrot
  • 1 cup canned cannellini beans or other white beans, drained
  • 3/4 cup diced celery
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp dried oregano
  • 1/8 tsp coarsely ground pepper
  • 1 can (14.5 oz.) diced tomatoes, not drained
  • 1 garlic clove, minced
  • 1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
  • 4 tsp Parmesan cheese, grated


Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls and sprinkle with cheese.


4 servings

Nutritional Information

Calories: 186
Fat: 3.3g
Carbohydrate: 30g
Saturated Fat: 0.5g
Protein: 9g
Fiber: 4.5g
Cholesterol: 1mg
Sodium: 689 mg

Recipe Source: myOptumHealth

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