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Zen Minestrone

Minestrone soup is a traditional way to serve the bounty of your garden — but don't let lack of a green thumb stop you! This hearty, satisfying soup is full of healthy veggies and savory flavors, and it comes together quickly, making it a delicious weeknight option.

This soup is wonderfully flexible. Sub in your favorite veggies (maybe some chopped fresh fennel added with the carrots and onions) or other greens, whatever's good right now. Gluten-free or whole grain pasta works beautifully. And you can kick up the spice with oregano or red pepper flakes, if you like. 

And need we point out that this flavorful soup is even better the second day? Add it to your repertoire and enjoy!

Prep time: 30 min | Cook time: 30 min | Total time: 60 min | 6 Servings

Ingredients

2 Tbsp

vegetable oil

1 cup

diced yellow onion

2

Earthbound Farm Organic carrots (cut in half lengthwise, then crosswise into 1/4-inch-thick slices)

4

cloves Earthbound Farm Organic Garlic (finely minced)

pinch

red pepper flakes

8 cups

Good-quality vegetable or chicken broth

1

15-oz can cannellini beans (rinsed and drained)

¾ cup

Corkscrew pasta (uncooked)

5 oz

Earthbound Farm Organic Zen

2

28-oz cans diced tomatoes (about 3 cups)

1

Earthbound Farm Organic Zucchini (cut into 1/2-inch dice)

1

bay leaf

½ tsp

dried oregano

Salt and freshly ground black pepper

2 Tbsp

chopped fresh basil

⅓ cup

freshly grated Parmesan cheese

Directions

Heat the oil in a large pot over medium heat. Add the onion and carrots, and cook, stirring frequently, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute.

Add the broth, raise the heat to high and bring the soup to the start of a simmer. Add the beans, pasta, Zen, tomatoes, zucchini, bay leaf and oregano. Simmer, uncovered, until the pasta is al dente, about 15 minutes (adjust the heat as needed to maintain a simmer).

Stir in the basil and season the soup with salt and freshly ground black pepper to taste. Ladle the soup into individual bowls and sprinkle each serving with some of the Parmesan cheese. Serve piping hot.

Calories per serving: 330, Fat 8 grams, Cholesterol 5 mg, Sodium 370 mg, Carbohydrates 57 grams, Fiber 13 grams, Sugars 18 grams, Protein 13 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 480%, Vitamin C 160%, Calcium 30%, Iron 35%, Thiamin (vitamin B1) 50%, Riboflavin (vitamin B2) 20%, Niacin 20%, Vitamin B6 30%, Folate 50%, Phosphorus 30%, Magnesium 30%, Zinc 15%, Copper 20%.

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