Healthy Minestrone Soup

Tomato Based Vegetable Soup in White Bowl on checkered towel with silver spoon

Large Batch Minestrone Soup

Print Recipe
Delicious, homemade, loaded with vegetables, rich in fiber, a good source of iron, vitamin A, and Vitamin C.
Course Main Course, Soup
Cuisine Mediterranean
Keyword Budget Friendly, Kid-friendly Cuisine, Lightened Classics, Quick and Easy, Vegetables, Vitamin A Rich
Servings 20 servings
Calories 167
Author Deborah Hanyon


  • 1 Dutch Oven/Soup Pot 6 quart


  • ¾ cup chopped onions
  • ¾ cup chopped carrots
  • ¾ cup chopped celery
  • 3 16 oz cans diced tomatoes –no salt added or rinse before adding to soup
  • 1 cup dry macaroni or other pasta whole grain is best
  • 1-16 oz can of beans -kidney cannelloni, or navy/white beans, no salt added or rinsed.
  • 1 1/2 pound extra lean ground beef or turkey cooked and drained
  • 2 cups chopped zucchini
  • ½ cup cooked spinach fresh is best (2 cups fresh will shrink to 1/2 cup cooked)
  • ¼ cup fresh parsley 1-2 T dried
  • 1 large clove garlic fresh is best, but can use 1/4 teaspoon garlic powder
  • 2 large bay leaf
  • 1 teaspoon Italian Seasoning optional
  • ¼ teaspoon pepper optional
  • 1 1/2 gallons water
  • 1/3 cup Beef base Reduced Sodium if you can find it.


  • Put all ingredients except macaroni and zucchini into large stockpot, bring to boil, simmer until carrots are tender.
  • Add macaroni and zucchini, cook until macaroni is done (can also use leftover cooked pasta to save a step)
  • Prep time: 20 minutes cooking time: 45 minutes


*Can cut recipe in half OR better yet freeze leftovers in freezer type zip loc backs for quick meal.


Serving: 1Cup | Calories: 167kcal | Carbohydrates: 22g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 163mg | Potassium: 612mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg
WordPress Cookie Plugin by Real Cookie Banner