Vegetarian Minestrone

This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand.


4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 176
Caloriesfromfat 17 %
Fat 3.3 g
Satfat 0.7 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 8.8 g
Carbohydrate 30.2 g
Fiber 4.4 g
Cholesterol 1 mg
Iron 2.9 mg
Sodium 699 mg
Calcium 112 mg


2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans or other white beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 garlic clove, minced
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
4 teaspoons grated Parmesan cheese


Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.

January 1996
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