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Garden Minestrone Soup

Total Time

Prep: 10 min. Cook: 35 min.


8 servings

Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.


  • 4 medium carrots, chopped
  • 1 medium zucchini, sliced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 3 cups V8 juice
  • 1 can (15 ounces) garbanzo beans or chickpeas, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen cut green beans
  • 1/2 cup uncooked elbow macaroni
  • 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley


  1. In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
  2. Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Nutrition Facts

1-1/2 cups: 166 calories, 3g fat (0 saturated fat), 0 cholesterol, 900mg sodium, 30g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1/2 fat.

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