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Vegetarian Recipe: Hearty Minestrone Soup

Brimming with vegetables and beans, this filling minestrone soup will keep your family full and nourished.

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Serves 6 to 8 | Total time: 30 min


  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 2 stalks celery, chopped
  • ½ tsp dried thyme
  • 1 12-oz baking potato, scrubbed and cut in ½" pieces
  • 6 cups lower-sodium vegetable broth
  • 1 28-oz can diced tomatoes
  • 2 15-oz cans lower-sodium white beans
  • 1 8-oz zucchini, cut in 1" pieces
  • 1 8-oz yellow squash, cut in 1" pieces


1. Heat the oil over medium in a large soup pot. Add the onion, celery, and thyme, and cook, stirring frequently, 3 minutes, until vegetables are somewhat softened.

2. Add the potato and broth, and bring to a boil; cook until the potato is tender but not quite cooked through, 6 to 8 minutes.

3. Stir in the tomatoes, beans, zucchini, and yellow squash; cook until the zucchini is tender, another 8 to 10 minutes. Taste and add salt and pepper, if desired.

4. Ladle into bowls and serve.

More vegetarian meal ideas:

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