Cold nights call for a hearty soup, and you can’t go wrong with my Skinny Minestrone Soup! This is warm, filling vegetarian dinner that packs in 16g of protein per serving thanks to white beans and kidney beans! There are so many things to love about this dish… how beautiful it looks, how many good nutrients are mixed in, and my favorite, how easy it is to freeze! This soup is so easy to reheat for a lunch at work or home!

I love topping this soup with freshly shaved Parmesan, some ground black pepper and a warm, whole wheat or grain baguette slice. If this doesn’t scream fall comfort food (made skinny), I don’t know what does!

For more skinny soups, check out some of my favorites: Slow Cooker Chicken and Wild Rice Soup, Skinny Butternut Squash Soup and Skinny Slow Cooker Chicken Tortilla Soup.

Skinny Minestrone Soup

Prep time: 15 minutes

Cook time: 40 minutes

Yield: 6 servings

Serving size: 1 3/4 cup


  • • 1 tsp extra virgin olive oil
  • • ½ onion, diced
  • • ¾ cup celery, diced
  • • 2 Tbsp garlic, minced
  • • 2 - 14.5 oz cans diced tomatoes
  • • 3½ cups reduced-sodium vegetable broth
  • • 1 fresh rosemary sprig
  • • 2 bay leaves
  • • ½ Tbsp Italian seasoning
  • • ½ tsp salt
  • • ¼ tsp black pepper
  • • ¼ cup fresh parsley, chopped
  • • 16 oz bag frozen Italian-style vegetables
  • • 14.5 oz can white beans, drained + rinsed
  • • 14.5 oz can kidney beans, drained + rinsed
  • • 2 cups whole wheat pasta shells, cooked


  1. In a large stock pot over medium heat, add extra virgin olive oil, onion, celery, and garlic to pan.
  2. Cook for 2-3 minutes until onions and celery have softened.
  3. Add in diced tomatoes, vegetable broth, rosemary sprig, bay leaves, Italian seasoning, salt, pepper and parsley.
  4. Cover and cook for 20 minutes over low to medium heat.
  5. Next, add in frozen Italian style vegetables, white beans and kidney beans. Cover and cook an additional 20 minutes, making sure to stir often.
  6. After soup has simmered, remove rosemary sprig and bay leaves and discard.
  7. Lastly, add in cooked whole wheat pasta just before serving and adjust salt and pepper to taste. Top with Parmesan cheese.

Nutrition Information

Per Serving (1 3/4 cup):

Calories: 330

Fat: 3g

Carbohydrates: 66g

Fiber: 13g

Protein: 16g

Sugars: 12g

Sodium: 1215 mg

Vitamin A: 32%

Vitamin C: 46%

Calcium: 13%

Iron: 20%

WWP+: 8 points