Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This simple healthy minestrone soup recipe cooks in less than 30 minutes and uses celery stalks, leaves and dried celery seed to flavor the delicious Parmesan-laced tomato broth.

Marie Simmons
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

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  • Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas (or beans), half the celery leaves and 1/4 cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.

Tips

To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

198 calories; protein 9.6g; carbohydrates 24.2g; dietary fiber 6.2g; sugars 3g; fat 6.8g; saturated fat 1.2g; cholesterol 2.9mg; vitamin a iu 2331.1IU; vitamin c 10.7mg; folate 22.9mcg; calcium 91.6mg; iron 1.6mg; magnesium 35mg; potassium 570.3mg; sodium 580.3mg; thiamin 0.5mg.
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Reviews (4)

4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/06/2020
This soup has a classic minestrone flavor even with the celery seed and leaves. I used 3/4 of a cup of orzo just to make it a bit more hearty and it rendered me about 5 servings. I agree the cheese did not add anything to this soup it melts and sticks to the spoon. I might add some red pepper to my bowl tomorrow for some kick as another reviewer mentioned. But overall this is a solid minestrone soup recipe to have saved for the future! Read More
Rating: 5 stars
12/30/2016
My family loved it! I used a rind of parmigiana cheese while the soup was cooking and then grated some on top of each bowl. With crusty sourdough it was very filling. Read More
Rating: 4 stars
12/16/2016
This was a quick & tasty recipe. The Parmigiano-Reggiano Cheese was not a good addition to the soup prior to serving because it just clumped up and stuck to the bottom of the pan and the serving spoon and did not incorporate into the soup. It's great to sprinkle on top of the soup prior to serving but skip adding the cheese at the end of the recipe as originally stated. Read More
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Rating: 4 stars
08/17/2017
I definitely like this soup! I made a couple changes but nothing major. I added lots more garlic (5 cloves total). I added a shake of red pepper flakes to give it a little kick. I also added zucchini. I added the pasta (acini di pepe) at the last 10 minutes of cooking rather than before the tomatoes and beans (I used chickpeas). I added some salt as well. I see myself making this again! Read More