Healthy Recipes Soup Vegetable Soup Minestrone Soup 5.0 (6) 4 Reviews This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas. By Liv Dansky Liv Dansky Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on December 14, 2023 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Active Time: 30 mins Total Time: 55 mins Servings: 6 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Nutrition Notes Is Minestrone Soup Healthy? Minestrone soup is loaded with inflammation-reducing vegetables, herbs, spices, whole grains and legumes. Research suggests that eating a more plant-based diet has numerous health benefits, including a lower risk of chronic diseases, like heart disease, cancer and diabetes. The reduction in inflammation and disease is due to the nutrients found in plants, including fiber, vitamins, minerals and antioxidants. Are There Health Benefits to Using Whole-Wheat Orzo? Whole-wheat orzo is considered a whole grain, which means that it was made with the entire wheat kernel—the bran, germ and endosperm. These are the most nutritious parts of the kernel, containing antioxidants, fiber and nutrients. Whole grains have been shown to support heart health and reduce chronic inflammation. Is This Recipe Vegetarian? While it would be easy to immediately jump to a resounding yes, there is one ingredient that must be considered when deciding whether this soup is vegetarian or not—and it’s Parmesan. Many Parmesan cheeses are made with an enzyme called rennet. Rennet is animal-based and is not suitable for a vegetarian diet. With that said, there are Parmesan cheeses on the market that are made using plant rennet, so make sure to read the label if you’re following a strict vegetarian diet. If you're following a vegetarian diet and can't find vegetarian Parmesan cheese, feel free to omit. Tips from the Test Kitchen Can I Substitute Any of the Vegetables in the Recipe? Absolutely! This minestrone soup would work with a variety of different veggies. Try peas, cabbage, kale, spinach, potatoes, bell peppers, cauliflower or winter squash. Substitute other types of canned beans like creamy cannellini beans, pinto beans, great northern beans or chickpeas. Can I Make Minestrone Soup in a Slow Cooker? Yes, you can! Try our recipe for Slow-Cooker Vegetable Minestrone Soup, which is cooked in a slow cooker on Low for 6 to 8 hours. Frequently Asked Questions What’s the Difference between Minestrone and Vegetable Soup? Minestrone soup is a hearty vegetable soup of Italian origin and typically contains a variety of vegetables, pasta and beans. Vegetable soup is a general term for soups made with vegetables and can be chunky, pureed, broth-based or cream-based. Additional reporting by Carrie Myers, M.S. and Jan Valdez Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Ingredients 1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 3 medium carrots, peeled and sliced 3 medium stalks celery, sliced, leaves reserved for garnish 2 tablespoons chopped garlic 2 teaspoons dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 tablespoons unsalted tomato paste 6 cups reduced-sodium vegetable broth 1 (15-ounce) can no-salt-added kidney beans, undrained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 medium zucchini, sliced into half-moons 2 cups frozen green beans 1 cup whole-wheat orzo 1 1/2 teaspoons sherry vinegar 1/4 cup grated Parmesan cheese Directions Heat oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, oregano, basil, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Add tomato paste; cook, stirring constantly, until caramelized, about 1 minute. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Stir in broth, kidney beans, tomatoes and zucchini; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 25 minutes. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Stir in green beans and orzo; cook, stirring occasionally, until the orzo is al dente and the green beans are thoroughly heated, about 12 minutes. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, Stir in vinegar. Divide the soup among 6 bowls. Top with Parmesan and celery leaves. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl, To make ahead Cool soup to room temperature before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator overnight before heating and serving. Nutrition Information Serving Size: about 1 2/3 cupsCalories 271, Fat 5g, Saturated Fat 1g, Cholesterol 4mg, Carbohydrates 47g, Total Sugars 8g, Added Sugars 0g, Protein 10g, Fiber 12g, Sodium 478mg, Potassium 664mg EatingWell.com, December 2023 Rate It Print