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Weeknight Minestrone Soup

Weeknight Minestrone Soup
Weeknight Minestrone Soup
Total time:


  • 2 tbsp Olive Oil
  • 1 cup Onion, chopped
  • 3 Carrots, chopped
  • 2 Celery Ribs, chopped
  • 1/2 lb Green Beans, trimmed and cut
  • 2 Zucchini, sliced
  • 4 Garlic Cloves, minced
  • 2 tbsp Tomato Paste
  • 28 oz can Diced Tomatoes, with juice
  • 2 quarts Low-sodium Chicken or Vegetable Stock
  • 1 Russet Potato, peeled and cubed
  • 6 cups Kale, chopped and loosely packed
  • 14.5 oz can Chickpeas, drained
  • 1 tbsp Dried Basil
  • 1 tsp Dried Oregano
  • 2 inch Parmesan Rind
  • Salt and Pepper, to taste


  1. In a large pot, heat olive oil over medium heat. Saute onion, carrots, celery, green beans and zucchini for about 5 minutes or until they begin to soften and sweat.
  2. Add garlic and tomato paste and cook for 1 minute.
  3. Stir in diced tomatoes with juice and stock. Bring to a simmer, then add next 6 ingredients (potato through Parmesan rind). Continue to simmer for about 20 – 30 minutes, or until vegetables are tender. Season to taste with salt and pepper. Serve with grated Parmesan and a slice of bread.

Prepping ahead?: Chop the onion, carrot, celery, green beans and zucchini up to 3 days ahead. Store in a sealed container (together is fine) and refrigerate. If you’re feeling ambitious, you can also make the soup in advance.

Click Here to Print the Recipe for Weeknight Minestrone Soup.

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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