Easy Vegetarian Minestrone Soup
A cozy, hearty vegetarian minestrone soup made on the stovetop with fresh vegetables, beans, pasta, and a rich tomato broth. Simple, comforting, and perfect for easy weeknight dinners.
Equipment
Ingredients
- 1 tbs extra virgin olive oil
- 1/4 c red onion diced
- 1 zucchini chopped (skin on)
- 1 yellow sweet pepper diced
- 1 c fresh green beans chopped with ends trimmed off
- 16 oz pinto beans drained and rinsed
- 32 oz diced tomatoes with juice
- 1- 1.5 c Barilla elbow pasta
- Parmesan cheese optional for topping
Instructions
Prepare the vegetables
- Dice the red onion, chop the zucchini (leave the skin on), dice the yellow sweet pepper, and chop the fresh green beans.
Cook the vegetables
- In a large Dutch oven, heat extra virgin olive oil over medium heat. Add the diced red onion, chopped zucchini, diced sweet pepper, and green beans. Cook, stirring occasionally, until the vegetables are soft and translucent.
Add beans and tomatoes
- Once the vegetables are translucent, add the drained pinto beans and the 32 oz jar of diced tomatoes along with their juices. Stir well to combine.
Add the broth
- Pour in the chicken stock and bring the soup to a boil.
Cook the pasta
- When the soup is boiling, add the Barilla elbow pasta. Cook for about 8 minutes, or until the pasta is tender.
Serve
- Serve hot with homemade breadsticks and enjoy!
Video
Nutrition
Calories: 293kcalCarbohydrates: 55gProtein: 12gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 169mgPotassium: 690mgFiber: 8gSugar: 5gVitamin A: 306IUVitamin C: 45mgCalcium: 82mgIron: 3mg
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