Minestrone Soup Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Minestrone Soup

In the vast culinary tapestry that is Italian cuisine, a classic Minestrone Soup recipe holds a special place. It’s a symphony of flavors and textures, a comforting bowl of warmth that brings together an array of wholesome ingredients.

From the heartiness of kidney beans to the tender bite of butternut squash, from the aromatic allure of basil and oregano to the tangy richness of crushed tomatoes, this soup is a celebration of all things delicious and nourishing.

The origins of Minestrone Soup can be traced back to the Roman Empire, though it was not until the 2nd century B.C. that it began its journey into the hearts and kitchens of Italy. This soup was originally made with whatever vegetables were in season, making it a versatile and sustainable choice for households across the centuries.

A key feature of Minestrone Soup is its ability to pack a nutritional punch. The kidney beans are rich in fiber and protein, lending a satisfying depth to each spoonful. The colorful array of vegetables offers an abundance of vitamins, minerals and antioxidants, while the whole wheat pasta adds a welcome dimension of texture and complex carbohydrates. Furthermore, the use of low-sodium vegetable broth and no-salt-added canned tomatoes makes this a heart-healthy choice.

When it comes to serving this exquisite concoction, a generous sprinkle of Parmesan cheese adds a final touch of indulgence. The cheese melts into the hot soup, infusing it with a creamy, salty note that enhances the overall flavor profile.

Indeed, the beauty of Minestrone Soup lies not just in its flavors and textures, but also in its simplicity and adaptability. It’s a testament to the magic that can happen when humble, wholesome ingredients come together in a pot.

So, allow this ultimate homemade Minestrone Soup recipe to transport taste buds to the sunny kitchens of Italy, and savor the comforting embrace of this timeless dish.

On a Nutrisystem weight loss plan? Log each serving in your NuMi app journal as one SmartCarb, one Extra and one Vegetable serving.

Servings: 8

Calories per Serving: 191

On Nutrisystem, Count As: 1 SmartCarb, 1 Extra and 1 Vegetable


  • 2 tsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced
  • 1 cup butternut squash, cubed
  • 1 zucchini, cubed
  • 2 Tbsp. fresh basil, chopped
  • 2 bay leaves
  • 1 tsp. oregano
  • 1 (28 oz.) can crushed tomatoes, no salt added
  • 3 cups vegetable broth, low sodium
  • 1 ½ cups cooked whole wheat elbow pasta
  • 1 (16 oz.) can kidney beans, no salt added, drained and rinsed
  • ¼ tsp. black pepper
  • ½ cup parmesan cheese, divided


  1. Add oil to a large pot or Dutch oven. Heat to medium heat.
  2. Add onion and garlic. Sauté for 2 minutes.
  3. Add carrots, butternut squash, zucchini, basil, bay leaves and oregano. Cook for 2 minutes.
  4. Add crushed tomatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, until butternut squash is soft.
  5. Stir in the beans and pasta. Remove the bay leaves and season with black pepper.
  6. Serve with parmesan cheese.
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