Overloaded Minestrone Soup

Minestrone Soup with onion, carrots, bell peppers, celery in it.

Every home made minestrone soup can be different, but I’m pretty sure it’s better and healthier than canned or pre-made ones. So, let’s try to make one from scratch.

Let’s make a simple and easy minestrone. With the amount of vegetables, it was quite filling! The canned tomatoes added an enjoyable texture as well. I suggest sometimes adding bacon or smokies as it introduces a new flavor.

Minestrone Soup with onion, carrots, bell peppers, celery in it.

Minestrone Soup

You can dump any leftover veggies and cook healthy soup!
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Course: Soup
Cuisine: Italian
Keyword: vegetables
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 87kcal


  • 400 g Diced Tomatoes
  • 100 g Onion
  • 100 g Carrot
  • 80 g Yellow Bell pepper
  • 80 g Orange Bell pepper
  • 100 g Celery
  • 30 g Consomme
  • Salt to taste
  • Pepper to taste
  • 15 g Olive oil


  • The bell peppers & carrots should be diced.
  • The onion & celery should be cut into small rectangular strips(about 4~5mm long and 1cm thickness).
  • Since the canned tomatoes are already diced, it can be used as is.
  • In a frying pan, saute the onion, carrots, and celery using olive oil.
  • Lightly add some salt and pepper during this step.
  • Once the vegetables begin to soften, add and saute the bell peppers.
  • Then add the canned tomatoes and 150ml of water, and stew for a bit.
  • Next, add the consomme and stew once again. Finish up by adding salt and pepper to taste.


Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5072IU | Vitamin C: 76mg | Calcium: 55mg | Iron: 1mg
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