Healthy Minestrone Soup ~ Diane's Vintage Zest!

Healthy Minestrone Soup

Happy Monday!

I feel like I am getting started off on the right foot this week after posting my fitness & nutrition plans last week.  Woo hoo!

Today, I wanted to share a quick, easy recipe for minestrone soup that I make a ton.  I did not do my usual step-by-step pictures, and truth-be-told, I usually do not use a recipe for this soup.  I alter it depending on what looks good at the store that night.  However, this is my favorite version of the soup, if I have access to fresh ingredients.  Enjoy!

Healthy Minestrone Soup
A Vintage Zest original

1 Tbsp. oil
1 medium onion, diced
4 - 5 medium carrots, diced
4 - 5 stalks of celery, diced
1 head of cauliflower, florets separated into bite-sized florets
1 head of broccoli, florets separated into bite-sized florets
4 zucchini, diced
1 bunch of kale, ribs removed and cut into bite-sized pieces
1 can of diced tomatoes
1 - 2 quarts Chicken broth
(Optional) 1 can of beans *Our favorites are cannellini or kidney beans)
(Optional) 1 cup Ditalini pasta
Salt, to taste
Pepper, to taste
Fresh herbs or dried herbs, to taste  *Some favorites are basil, oregano, rosemary, etc.*

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1. Heat the oil in a large stockpot over medium-high heat.

2. Add the onions, carrots, and celery, stirring occasionally, until soft, 3 - 5 minutes.

3. Add the cauliflower, broccoli, and zucchini, then cover.  Stir occasionally, until soft, 3 - 5 minutes.

4. Add the kale and cover again, for roughly 2 minutes until bright green.

5. Add the diced tomatoes, chicken broth, beans (if using), and pasta (if using).  Add as much chicken broth as you would like.  Sometimes I prefer a chunkier soup, and sometimes a thinner soup.  Add water, if necessary.

6.  Heat until boiling and then simmer for an additional 10 - 20 minutes.

That's it!

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Personally, I love this soup because it is so easy to make and it is so colorful.  Also, it does not get overly mushy because all of the veggies are nice and hearty, especially the kale.

When I am extra busy and need to bring my lunch to work, I pre-pack all of my soups into individual containers.  Remember, it's the same thing I do for my yogurt!  If you do the same, just make sure the soup has cooled completely!

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I love having a recipe that I don't even have to think about.  It is just chopping, keeping an eye on the pot, and waiting until everything smells delicious.  Yum!

Do you have a favorite go-to soup?  I would love to know!


  1. I love the sound of this soup. Prepared lunches are the best. I hate to make lunch in the mornings. I have to make this up. Thanks for the inspiration.

    Linda @ Tumbleweed Contessa

  2. I totally agree! I would rather grab and go while I'm still half-asleep. :)

  3. The containers actually take up much less space than a big old pot of soup! And the nice thing is that it takes up less and less space with each meal. :) Thanks for visiting!

  4. Hi Diane,
    I see that you freeze your soup the way I do, if you are making a batch of soup, why not. Your Minestrone Soup does look very healthy, I love your combination of flavor. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  5. What kind of Italian American am I. I haven't made minestrone soup in ages. I need to try your recipe. I put a cheese rind in my last one and it was delicious. Thanks for bringing this by foodie friday.

  6. I have never used a cheese rind in my soup, even though I know about that trick. Maybe next time! :)

  7. Minestrone soup is the best. Thanks for sharing your recipe with us at The HomeAcre Hop!

    Please join us again Thursday at:


  8. I love soup and this one looks so healthy and warming. Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend!

  9. We love soup and this is a great one for me as I'm a vegetarian (I'd put veggi broth).


I love to hear your comments! And putting in your two cents is always free. :)