Macaroni Minestrone Soup
Recipe type: Soup
Serves: 6
We're a soup-loving family, and minestrone soup is a regular at my table. We never tire of it. It's even a favorite in summer when when I'm looking for ways to use up fresh basil, zucchini and summer squash. And with 7 grams of fiber thanks to the beans and whole wheat pasta, 60% vitamin A, and 35% vitamin C, this hearty soup will keep you and your family well nourished all year long.
  • 2 tablespoons extra virgin olive oil
  • 2 small zucchini (about 1 pound), unpeeled and cut into ¼-inch dice (3 cups)
  • 1 large carrot, peeled and cut into ¼-inch dice (about 1 cup)
  • 1 small onion, cut into ¼-inch dice (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • One 32-ounce carton all-natural vegetable broth
  • One 15-ounce can tomato sauce
  • One 15-ounce can cannellini beans, drained and rinsed
  • ½ cup dried whole wheat elbow macaroni (or any other small shaped pasta)
  • Kosher salt and freshly ground black pepper
  • ⅓ cup grated Parmesan cheese, optional
  • Fresh basil, cut into strips, optional
  1. Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the zucchini, carrot, onion, garlic, and thyme and cook, stirring frequently until the vegetables soften, about 12 minutes. Reduce the heat if the vegetables brown too quickly.
  2. Stir in the broth and tomato sauce, cover, raise the heat, and bring to a boil. Add the beans and pasta, reduce the heat, and cook at a low boil, uncovered, until the pasta is done, about 10 minutes. Stir a few times as you go; some of the pasta may stick to the bottom of the pot.
  3. Season with salt and pepper to taste. Serve in individual bowls and top with the Parmesan cheese and basil as desired.
Nutrition Information
Serving size: (1 cup) Calories: 210 Fat: 8g Saturated fat: 1g Carbohydrates: 34g Sodium: 390mg Fiber: 7g Protein: 8g
Recipe by Lizs Healthy Table at