Minestrone Soup | Recipe

Image copyright Lindsay Ann Loft.

Last night I was looking for a good vegetable soup to fill me up but not have a ton of calories. I decided on a vegetable minestrone soup. I have to say that I am very happy with my final result.

  • 1 Red onion, chopped
  • 3 Cloves garlic, minced
  • 1 Small zucchini, quartered and sliced
  • 2 Cups carrots, sliced
  • 2 Cups celery, sliced
  • 1 Can crushed tomatoes
  • 6 Cups vegetable broth
  • 1 Teaspoon oregano
  • 1 Teaspoon Italian seasoning
  • 1/4 Teaspoon pepper
  • 3 or 4 Shakes of red pepper flakes
  • 1 Can garbanzo beans, drained and rinsed
  • 1 Cup small pasta
  • 1 Cup baby spinach


  1. Saute onion and garlic in a bit of olive oil, until fragrant.
  2. Add vegetable broth, tomatoes, vegetables, and spices.
  3. Bring to a boil and add beans.
  4. Simmer for 30 minutes.
  5. Add pasta and cook for 8 to 10 more minutes.
  6. Stir in spinach and while the soup cools the spinach will wilt.

Enjoy! I loved the addition of the red pepper flakes. I think it made a big difference in my recipe. What do you add to your soups? This soup so versatile that you can truly empty your refrigerator into a pot. You will have plenty of soup to enjoy for the week!


Lover of food, fitness, entertaining and diy. Aspiring blogger. Golden Girls addict. Part time New Yorker. Follow me on facebook and twitter.

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