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Vegetable Minestrone Soup

Image of the prepared Vegetable Minestrone Soup recipe
  • prep time: 10 min
  • total time: 40 min
  • serves: 7 people

Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.


  • 2 tablespoons olive oil
  • 2 carrot, peeled and sliced (about 1 cup)
  • 1 cup fresh or drained canned cut green beans
  • 1 medium zucchini, cut in half lengthwise and thickly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning, crushed
  • 4 cups Swanson® Vegetable Broth
  • 1 can (about 14.5 ounces) diced tomatoes, drained
  • 1 can (about 15 ounces) white cannellini beans, rinsed and drained
  • 1/2 cup uncooked rotini (spiral) pasta
  • 1/4 cup grated Parmesan cheese (optional)


  • Step 1

    Heat the oil in a 6-quart saucepot over medium-high heat. Add the carrots, green beans, zucchini, garlic and Italian seasoning and cook until the vegetables are tender-crisp.

  • Step 2

    Stir the broth and tomatoes and heat to a boil.  Reduce the heat to low. Cover and cook for 10 minutes.

  • Step 3

    Increase the heat to medium.  Stir in the beans and uncooked rotini and cook for 10 minutes or until the rotini is tender.  Season with salt and pepper.  Serve with the cheese, if desired.

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Made With

Calories 150
Total Fat 5 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 676 mg
Total Carb 20 g
Dietary Fiber 4 g
Sugar 5 g
Protein 6 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 9 %DV
Potassium 9 %DV

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