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Easy Minestrone Soup

An image of prepared Easy Minestrone Soup made with onion, red bell pepper, eggplant, zucchini, Swanson® Vegetable Broth, ditalini pasta, and chickpeas.
  • prep time: 20 min
  • total time: 40 min
  • serves: 8 people

This meatless minestrone is loaded with delicious veggies, pasta and beans for a soup that’s both delicious and satisfying.  


  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3 cloves garlic, minced
  • 1 small eggplant, diced (about 2 cups)
  • 1 small zucchini, diced (about 1 1/2 cups)
  • 1 carton (32 ounces) Swanson® Vegetable Broth
  • 1 cup cooked ditalini pasta
  • 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup shredded Parmesan cheese (optional)


  • Step 1

    Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion, red pepper, tomato paste and oregano and cook for 3 minutes, stirring occasionally.  Add the garlic and cook and stir for 1 minute.  Add the eggplant and zucchini and cook for 5 minutes, stirring often.

  • Step 2

    Stir in the broth and heat to a boil.  Reduce the heat to low.  Stir in the ditalini and chickpeas cook until the mixture is hot and bubbling.  Season to taste.  Serve with the cheese, if desired.

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Made With

Calories 147
Total Fat 5 g
Sat. Fat 1.1 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 535 mg
Total Carb 20 g
Dietary Fiber 4 g
Sugar 6 g
Protein 5 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 6 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.