Minestrone soup is an easy way to get all the nutrients your family needs in one easy-to-make dish. Plus it is super yummy and filling!

This recipe comes from the family of our very own Kevin Moffitt at Utah Valley Pediatrics.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1-2 cloves garlic, minced
  • 5 cups chicken stock
  • 2 14.5 oz. cans petite diced tomatoes
  • 1/4 head of cabbage, chopped
  • 2 potatoes, cubed
  • 1 large carrot, chopped
  • 1 zucchini, chopped
  • 1/2 tablespoon basil
  • 1/2 tablespoon oregano
  • 1/2 tablespoon sugar
  • 1 bay leaf
  • 1/2 cup elbow pasta
  • 2 cans light kidney beans
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  1. Sauté onion and garlic in olive oil. When translucent, add chicken stock, tomatoes, and all the vegetables. Add sugar, basil, oregano, and bay leaf. Simmer partially covered until vegetables are tender crisp – about 20 minutes.
  2. Add pasta and beans, and cook uncovered another 10 minutes or until noodles are al dente.
  3. Discard bay leaf (we like to leave it in to see who the lucky winner is), add balsamic vinegar and season to preference with salt and pepper.


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Minestrone Soup

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