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Vegetarian Minestrone Soup

5.0 from 1 vote(s)
Total time:55 minutes
Prep time:15 minutes
Cook time:40 minutes



An easy to prepare soup, excellent for chilly days!

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  • 1 tbsp extra virgin olive oil
  • 3/4 cup chopped onion
  • 3 cups water
  • 2 cups diced zucchini
  • 1 cup peeled and sliced carrots
  • 1 cup cannellini beans
  • 3/4 cup diced celery
  • 2 tbsp finely chopped basil (or 1 tsp dried basil)
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 28 ounce can of diced plum tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup uncooked pasta of your choice (ditalini or elbow work great!)


  1. Heat a large saucepan over medium-high heat.
  2. Add oil and onion and saute, stirring occasionally, until lightly browned, about 4 minutes.
  3. Add all remaining ingredients to the pan except the pasta and bring to a boil.
  4. Reduce heat and simmer covered pan on low heat for 25 minutes, stirring occasionally.
  5. Add pasta and cook according to package directions until past a is al dente (approximately 10-12 minutes).




September 15, 2020

This easy minestrone recipe is simple, fresh, and delicious. If your diet allows any extra sodium I recommend Parmesan cheese on top before serving. I prefer to use a good quality shaved Parmesan. I first made this when I was searching desperately for some new extremely low sodium recipes one winter to make before my father underwent a liver transplant.


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