Vegetable Minestrone Soup

Vegetable Minestrone Soup {Freezer Meal}

By Rachel Tiemeyer
January 13, 2011

Update on 8/4/14: I tested this soup again and made a few tweaks. It’s incredible! Who knew this many veggies in one bowl could be so scrumptious? Serve with some crusty bread, and you’re good to go.

Need to use up some vegetables quickly?  Here’s an idea.  A brief perusal of my refrigerator and freezer this morning revealed some aging celery, onions, garlic, green beans, and a host of other veggies that had to go soon. So, I tried my hand at a vegetable minestrone soup.

Although I passed up using meat in the ingredient list (I’m sure Italian sausage would be great), I was pleased to learn that my farm-boy-carnivorous husband liked it!  Not only that, but much to my surprise, my kids even ate this vegetable soup (a minor miracle!).  Of course, feel free to substitute in the things you like and omit the ones you don’t; it’s hard to mess this one up.

Hope you enjoy this filling, healthful, and cheap soup!


Vegetable Minestrone Soup

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Who knew you could enjoy so many vegetables in one bowl of soup? Try this hearty vegetable minestrone for your next weeknight meal. You’ll be so glad you did!


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 12 celery stalks, chopped
  • 23 large carrots, chopped
  • 1 (15 oz) can garbanzo beans (drained and rinsed)
  • 6 cups low-sodium, all-natural vegetable broth
  • 4 cups tomato juice (i.e. V8)
  • 2 cups water
  • 1 bay leaf
  • 1 1/2 teaspoons dried Italian seasoning
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup whole wheat elbow pasta
  • 1 cup green beans, cut into 1 inch pieces
  • 1 cup broccoli, roughly chopped
  • 1 cup cauliflower, roughly chopped
  • 1 cup frozen sweet peas
  • fresh parsley, chopped (for garnish)
  • freshly grated Parmesan cheese (for garnish)


  1. Heat oil in a large stock pot over medium heat. Saute onion, carrots, and celery until soft (about 3-4 minutes). Add garlic and saute 1 minute.
  2. Add garbanzo beans, vegetable broth, tomato juice, water, Italian seasoning (crush in hand before adding), salt, and pepper. Bring to a boil. Turn heat down and simmer for 10 minutes. {Freezer instructions begin here}
  3. Add whole wheat macaroni noodles and cook for 4-5 more minutes (or a few minutes less than the directions say to cook it.)
  4. Then, add green beans, broccoli, and cauliflower and cook for 4-5 minutes (or until crisp-tender).
  5. Stir in the frozen peas and turn heat to low (no need to cook these, as they will warm up in the soup). Taste and adjust seasoning. Remove bay leaf.
  6. Serve warm and topped with chopped fresh parsley and Parmesan cheese.


Freezer Meal Instructions:
To Freeze:
Fully cook the soup through Step 2 (before adding the pasta), let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months.
To Prepare From Frozen:
Thaw soup and add to a large pot. Bring to a simmer, add the pasta, and cook until tender, about 10 minutes.

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7 replies
  1. Teri says:

    This recipe is listed under vegetarian but lists chicken stock in the ingredients. If you are making it for a vegetarian, you should use vegetable stock, as vegetarians do not eat chicken stock.
    I am going to make it as a gift. Looks very good. 🙂

  2. Julie says:

    It says in the recipe tomato juice but in the directions it says add tomato sauce. Is it tomato juice or tomato sauce we should be buying for this recipe? I am dying to try it.

  3. Mia says:

    I’ve now made this twice — with gluten free noodles I recommend making the noodles separately. Extremely yummy, both my bf and I love it.