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Microwave Minestrone

"This hearty soup is packed with vegetables and pasta," remarks Emma Magielda of Amsterdam, New York. "By the time I set the table, it's ready."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1 cup each sliced carrots, celery and zucchini
  • 1/2 cup diced sweet yellow pepper
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup medium pasta shells, cooked and drained
  • 1/2 to 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat.
  • Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes.
Nutrition Facts
1 cup: 220 calories, 4g fat (1g saturated fat), 0 cholesterol, 765mg sodium, 39g carbohydrate (7g sugars, 7g fiber), 9g protein.

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Average Rating:
  • katlaydee3
    Jul 8, 2010

    Excellent soup. I am one of those strange people who likes soup year-round, even when it's in the 90's. This was great in the microwave and I didn't have to heat up the kitchen.

  • cheriwinkle
    Jan 8, 2010

    I've made this soup a number of times, although I prefer to use a dutch oven and not the microwave. I double the recipe and then add another cup of beef broth and a 12-oz. can of V-8 juice, as I like more broth than it has as written. I also prefer small pasta shells. When I can't get cannellini beans, I substitute Great Northern beans. I use olive oil and often add several cloves minced garlic. This will make about 12 one-cup servings. Lovely, fresh Italian taste!