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

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary test

45 mins


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

about 1 1/4 cups
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.

1 fat, 1 starch, 1 vegetable, 1/2 lean protein