Recipe: Hearty Minestrone Soup

A satisfying soup, filled with fiber and nutrients
Red bowl filled with hearty minestrone soup sits atop a blue plaid napkin on a wooden table

This tasty, filling Italian soup is packed with nutrient-rich veggies, heart-healthy olive oil and fiber-friendly legumes. Let it warm you up in the fall and winter, and fill it with fresh vegetables from your garden in the summer. Enjoy it all year long

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


1/4 cup olive oil
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1 1/3 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery and leaves
1 can (6 ounces) tomato paste
1 tablespoon chopped fresh parsley
1 cup sliced carrots, fresh or frozen
4 3/4 cups shredded cabbage
1 can (16 ounces) tomatoes, cut up
1 cup canned red kidney beans, drained and rinsed
1 1/2 cups frozen peas
1 1/2 cups fresh green beans
Dash of hot sauce
11 cups water
2 cups uncooked spaghetti noodles


  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion and celery, and sauté about 5 minutes.
  3. Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
  4. Bring to a boil. Reduce heat, cover and simmer about 45 minutes or until vegetables are tender.
  5. Add uncooked spaghetti and simmer 2-3 minutes only.

Nutrition information (per serving)

Makes 16 servings

Calories: 260
Total fat: 4 g
Saturated fat: 0 g
Sodium: 191 mg
Protein: 11 g
Carbohydrate: 45 g
Sugar: 7 g
Dietary fiber: 8 g

Advertising Policy

—Recipe courtesy of Stay Young at Heart (National Heart, Blood and Lung Institute)

Advertising Policy