Vegetable-Minestrone Soup

a bowl of red minestrone with pasta
Prep Time: 
40 minutes
Number of Servings: 


  • 1 cup dried gluten-free pasta
  • 2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 5 cups chopped mixed vegetables (your choice of celery, onions, carrots, red bell peppers, spinach)
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • Salt and freshly ground black pepper


  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat oil in a large soup pot over medium heat. Add garlic and sauté for 2 minutes.
  3. Add vegetables and sauté for 10 minutes, stirring frequently.
  4. Add diced tomatoes and their juice and broth. Bring mixture to a simmer.
  5. Cover and cook for 15 to 20 minutes, or until vegetables are tender. Season with salt and pepper to taste.
  6. Add pasta to soup. Serve or transfer to an insulated food container for lunch.


*You can swap out the pasta for approximately 1 1/2 to 2 cups of cooked beans.

Nutrition Info: 
149 Calories, 5 g Protein, 22 g Carbohydrates, 3 g Fiber, 5 g Total fat (1 g sat, 3 g mono,1 g poly), 466 mg Sodium, ★★★★★ Vitamin E, ★★★ Vitamin A, K, ★★​ Folate, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Manganese, Selenium


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.