Tried and True Minestrone

Course Soups
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Vegetarian
Nutrition 300 calories or less, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 servings


  • 1 1/2 cups pasta tubetti or pasta of choice
  • 2 tbsp olive oil
  • 8 cups chicken broth or vegetable; reduced sodium
  • 6 cloves garlic chopped
  • 1 large onion yellow; chopped
  • 3 stalks celery chopped
  • 2 large carrot chopped
  • 1 tbsp thyme fresh; chopped
  • 1 19 oz can tomatoes diced
  • 1 can chickpeas rinsed and drained, 19 fl oz
  • 1 19 oz can white kidney (cannellini) beans rinsed and drained
  • 1 19 oz can kidney beans red; rinsed and drained
  • 2 medium zucchini chopped
  • 2 tsp pepper
  • 1 tsp salt


  1. Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
  2. In a large saucepan on high, heat oil. Add garlic and saute until golden.
  3. Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
  4. Add chicken stock and bring to a boil.
  5. Lower heat and simmer for 15-20 minutes, skimming foam from top.
  6. Season well with pepper and sprinkle with salt to taste.
  7. Add cooked pasta and enjoy!