Easy Weeknight Minestrone

Easy Weeknight Minestrone

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  • Each serving
  • 220 cal
  • 4g fat (0.5g sat)
  • 0mg chol
  • 430mg sodium
  • 37g carb
  • 6g fiber
  • 8g sugars
  • 8g protein


  • 1 tablespoon olive oil
  • 2 cups mixed diced root vegetables (onions, carrots, parsnips, potatoes, etc.)
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • 1 (14-ounce can) diced tomatoes
  • 1 cup small pasta of choice (macaroni, spaghetti broken into 1-inch pieces, etc.)
  • 1 (14-ounce) can bean of choice (red, cannellini, etc.), rinsed and drained
  • 1 cup chopped winter greens of choice (spinach, kale, etc.)
  • 1 tablespoon chopped fresh herbs or prepared pesto (basil, oregano, parsley, etc.)
  • Salt and pepper, to taste
  • Parmesan cheese, for garnish


Heat oil in a large soup pot over medium heat. Add root vegetables and cook until just tender, about 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Add stock and tomatoes; bring to a boil. Stir in pasta and simmer until tender, about 15 minutes. Stir in beans and greens during the last 5 minutes of cooking.

Season to taste with herbs or pesto, salt and pepper. Serve hot garnished with Parmesan cheese.

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