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10 Minute Minestrone Soup

  • Author: Serena Ball
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x


A cozy soup with slow-simmered taste. It’s ready only minutes after first chopping the onion.


  • 1 tablespoon canola oil
  • 1 small onion, finely diced
  • 1 stalk celery finely diced (optional)
  • 1/4 cup red or white wine (optional)
  • 2 cans (14.5 ounce each) less-sodium chicken or vegetable broth
  • 1 can (15 ounces) less-sodium garbanzo beans, drained, rinsed
  • 1 can (14.5 ounces) petite cut tomatoes (no-added salt)
  • 1 can (15 ounces) zucchini and tomatoes in tomato sauce
  • 1 can (15 ounces) sliced potatoes, drained, rinsed
  • 1/2 cup dry small pasta, such as macaroni
  • 1/4 teaspoon black pepper
  • 1/2 cup grated aged Cheddar cheese or Parmesan (optional)
  • Fresh parsley, chopped (optional)


  1. Heat oil in pot over medium heat. Add onion and celery. Cook 5 minutes, stirring occasionally.
  2. Add wine, cook 1 minute scraping up any brown bits on the bottom of the pan.
  3. Add broth, beans, tomatoes, zucchini, potatoes, and pepper. Bring to a boil, stirring occasionally. Cook 2-3 minutes or until macaroni is al dente. (Don’t overcook, macaroni will continue to soften after soup is removed from heat)
  4. Serve with cheese and/or parsley.


Grab any cans of veggies you have on hand. I use a general formula of: 2 cans of any veggie + 1 can beans +  1 can tomatoes (preferably flavored with oregano and/or garlic),

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes