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Minestrone Soup
Comfort food in a bowl. This easy family recipe is full of yummy veggies, chickpeas and baby shell pasta. So much flavor!
Course
Soups
Cuisine
Italian
Keyword
minestrone soup
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
174
kcal
Author
Stacie Vaughan
Equipment
Dutch oven
Measuring cups
Wooden spoon
Ingredients
2
tbsp
extra virgin olive oil
¾
cup
yellow onion
chopped
½
cup
celery
diced
2
cloves
garlic
minced
1
can
diced tomatoes
28oz can, undrained
3
cups
chicken broth
3
cups
V8 Juice
2
carrots
peeled and sliced into rounds
1
cup
zucchini
sliced
1
cup
cabbage
chopped
1
can
chickpeas
540ml can, rinsed and drained
½
cup
small shell pasta
uncooked
3
tbsp
fresh parsley
chopped
1
bay leaf
2
tsp
dried basil
1
tsp
dried oregano
½
tsp
dried thyme
½
tsp
black pepper
US Customary
-
Metric
Instructions
Heat olive oil in a large pot over medium heat. Add in onions, celery and garlic. Saute for 3 minutes, stirring frequently.
Add in all remaining ingredients. Bring to a boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes. Serve hot.
Nutrition
Serving:
1
cup
|
Calories:
174
kcal
|
Carbohydrates:
26
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
2
mg
|
Sodium:
753
mg
|
Fiber:
7
g
|
Sugar:
10
g