Vegetable Minestrone Soup
A hearty vegetable minestrone soup packed with beans, pasta, and fresh herbs, perfect for a comforting and nutritious meal suitable for all seasons.
Ingredients
- 1 celery stalk ⓘ
- 1 onion ⓘ
- 1 can kidney beans, drained ⓘ
- 1 (10 oz.) package frozen vegetables ⓘ
- 1/4 cup macaroni ⓘ
- 2 cups water ⓘ
- 1/4 cup oil ⓘ
- 28 oz. can tomatoes ⓘ
- 2 tablespoons parsley ⓘ
- 1 teaspoon basil ⓘ
- 1 teaspoon oregano ⓘ
- 1 teaspoon pepper ⓘ
- 2 cloves garlic ⓘ
- 1 teaspoon sugar ⓘ
- 3 tablespoons beef bouillon ⓘ
Instructions
- Saute chopped onion and diced celery in oil until translucent.
- Add canned tomatoes, drained kidney beans, frozen vegetables, macaroni, water, parsley, basil, oregano, pepper, garlic, sugar, and beef bouillon to the pot.
- Bring the mixture to a boil.
- Reduce heat and simmer uncovered for 45 minutes.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).