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italian vegetable soup featured
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5 from 1 vote

Italian Vegetable Soup

Italian Vegetable soup, or minestrone, is filled with delicious and nutritious vegetables like cauliflower and carrots and protein-packed beans.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soups and stews
Cuisine: Italian
Servings: 6 servings
Calories: 748kcal
Author: Sarah Baumeister

Ingredients

  • One small onion diced
  • 2 tablespoon olive oil
  • 2 cloves garlic
  • 3-4 cups of chopped vegetables I used Josie's Organic Vegetable Medley, which has carrots, broccoli, and cauliflower
  • 1 15 oz can of kidney beans
  • 6 cups chicken or vegetable stock
  • 1 cup small dry pasta
  • 1 15 oz. can tomato sauce
  • ½ teaspoon salt
  • ½ tablespoon Italian seasoning

Instructions

  • Heat olive oil in a large soup pot.
  • Add diced onions and minced garlic. Saute until onions are translucent, about 5 minutes.
  • Chop vegetables into bite-sized pieces and add into the pot. Saute for another 5 minutes.
  • Add rinsed kidney beans, dry pasta, tomato sauce, salt, italian seasoning, and chicken stock, and stir. Simmer for 15-20 until pasta is cooked through.

Nutrition

Serving: 1g | Calories: 748kcal | Carbohydrates: 81g | Protein: 52g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 127mg | Sodium: 893mg | Fiber: 23g | Sugar: 15g