Deicious Minestrone Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Inspired by the Minestrone on
  • 2 cups wheat noodles (preferably short noodles like ditalini or even macaroni)
  • ¼ cup vegetable broth
  • 1 medium onion, chopped
  • 2 carrot, chopped
  • 1 stalk of celery, chopped into tiny pieces
  • 1 small zucchini
  • 5-6 cloves garlic, minced
  • 1½ cup frozen green beans, chopped into 1" pieces
  • 2 15 ounce cans red kidney beans, drained and rinsed
  • 2 15 ounce cans great northern beans
  • 1 14 ounce can diced tomatoes
  • 1½ tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp dried thyme
  • sea salt to taste
  • pepper to taste
  • 4 cups vegetable broth
  1. First, cook the wheat noodles according to the instructions on the noodle packaging. Don't worry about over-cooking them because you want them to be a little soft for your soup. Once they are cooked, cover them and set it aside.
  2. In a large pot, pour the ¼ cup vegetable broth and add the chopped onion, celery, carrot and zucchini. Cook them over medium-high heat for about 8 minutes or until they are looking tender. Add in the garlic and chopped green beans. Cook for another 5 minutes. If your vegetable broth has all evaporated, add more vegetable broth so the veggies don't burn to the pan.
  3. Add the tomatoes. spices and the rest of your vegetable broth. Cover it and let it simmer on a low heat for 20 minutes. add your cooked pasta noodles and the soup is ready to serve!
Recipe by Green Leaves and Jam, a Plant-Based Diet at