Vegetable Minestrone Soup

12-18 child-sized portions
Preparation Time
45 minutes
Cooking Time
Common Allergens
Equipment List
Vegetable peeler
Cutting knife
Cutting board
Large pot
Wooden spoon
2 tbsp. (30 mL)
Olive or canola oil
1 whole
Onion chopped, large
2 cloves
Garlic, minced or pressed
2 large
Carrots, peeled and sliced
Celery stalks
2 whole
Tomatoes, chopped
1 bunch
10 small
Potatoes, chopped
2 small
Zucchini, chopped (optional, other types of squash may also be substituted)
1 can, 28 oz.
Beans (kidney, white kidney, navy, black beans, chickpeas, etc.)
1 1/2 cups (375 g)
Whole wheat noodles (macaroni or penne work well)
8 cups (2 L)
Low salt (sodium) chicken or vegetable stock
1-2 tsp. (5-10 mL)
Dried oregano
1-2 tsp. (5-10 mL)
Dried basil
Salt and pepper to taste
  1. Wash, peel and chop all vegetables. 
  2. Heat oil in a large pot on the stovetop over medium heat. Add onion and garlic and heat for a few minutes until softened.
  3. Add carrots and celery, and stir. Cook until softened, about five minutes. 
  4. Add tomatoes and cook about two minutes. 
  5. Add spinach, potatoes, zucchini and beans. 
  6. Pour in stock and stir. Season with salt, pepper, dried basil and oregano.
  7. Cover and bring the soup to a boil, then add pasta.
  8. Turn down the heat to low and simmer until vegetables are tender and the pasta is cooked (20 minutes or more). Add a little water if the soup becomes too thick. 

Recipe adapted from Healthy After Schools

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

vegetable minestrone soup
Vegetable Minestrone Soup