Vegetable Minestrone Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 TBSP olive oil
  • 1 onion, diced
  • 2 large stalks celery, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups diced carrots
  • 2 cups cubed butternut squash
  • 3 cloves of garlic, smashed and minced
  • 1 zucchini, diced
  • 1 cup tomato sauce
  • 5-6 cups vegetable broth
  • 1 bay leaf
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ⅛ teaspoon dried oregano
  • 1 teaspoon parsley
  • 1 cup ditalini pasta
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • salt and pepper, to taste
  1. Heat 1 Tablespoon of olive oil over medium heat in a large pot.
  2. Add the onion, celery, peppers, carrots, and butternut squash and cook over medium heat, stirring occasionally, until the vegetables soften (about 10 minutes).
  3. Add the garlic and zucchini, and let cook for another minute.
  4. Next add your tomato sauce and 5 cups of vegetable broth (save the other cup to add later if desired) along with your bay leaf, garlic powder, basil, oregano, and parsley.
  5. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
  6. While your soup simmers, bring a pot of water to boil and cook pasta to al dente.
  7. Discard the bay leaf. Add the beans and cooked pasta and heat through.
  8. If the soup is too thick, add an extra cup of vegetable broth and salt and pepper to taste
Recipe by Tone and Tighten at