Rustic minestrone soup

55 minutes
6 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This chunky Italian soup is perfect for cooler weather and takes little effort to make—in fact, you might have most of the ingredients on hand. 

  • Ingredients
  • Method


cooking spray*
1 large onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
4 celery stalks, sliced ½in thick
2 large carrots, peeled, halved lengthwise and cut crosswise into ½in-thick slices
1 (32oz) container vegetable broth (4 cups)
1 (14.5oz) can diced tomatoes, undrained
1 (8oz) can tomato sauce
1 (15oz) can pinto or cannellini beans, rinsed and drained
½ cup dry small pasta, such as small shells, bow-ties or ditalini
1 tbsp chopped flat-leaf parsley
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. Spray a Dutch oven or large soup pot with cooking spray and place over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring often, for 5 minutes, or until just starting to become tender. Add the celery and carrots, cover and cook, stirring often, about 5 minutes, adding 1 tbsp or two of the broth if the pan gets dry, until the vegetables are crisp-tender.
  2. Stir in the broth, the diced tomatoes and their juices and the tomato sauce and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
  3. Stir in the beans and pasta. Cover and cook for a further 6–8 minutes, or until the pasta is al dente. Season with salt and pepper to taste, stir in the parsley and serve.

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