Loaded Veggie Minestrone Soup


Last week was my first week back at the gym since having True. I focused on moving my body more and making a workout routine I could stick with, and I did! This week I am focusing on adding healthy meals to my routine.  I love soup but I hate canned soups from the grocery store because they lack flavor (and to be honest they are kind of gross). What makes soup such a great option if you are working towards reaching a healthy weight like I am, is that you can have a good size portion that taste amazing and leaves you feeling satisfied but with low fat, sodium, and calories.  #winning 

This recipe is the perfect comfort food for fall. I love it because I can make a big pot and have leftovers for the week. I have realized that this is exactly what I need as I am trying to eat healthy as I run my businesses, care for a two month old, make time to have fun with my husband, work out, and still have a few moments for myself!

So start chopping your veggies, get your soup cookin, grab a blanket, and snuggle by the fire! 

Serves 8


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 zucchini, chopped
  • 2 celery stalks, minced
  • 1 cup butternut squash, cubed
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 (15 oz) can red kidney beans, drained
  • 1 (15 oz) can small white beans, drained
  • 1 (14 oz) can diced tomatoes
  • 3 carrots, julienned
  • 1 tbsp. dried oregano
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. dried basil
  • 1 cup small pasta shells



  1. Heat olive oil in a large saucepan or soup pot over medium heat and saute onion and garlic until browned.
  2. Add carrots, zucchini, celery, and 1/2 tbsp of oregano and basil.
  3. Heat cubed butternut squash in microwave for 5 minute to soften then add to pot.
  4. Then add vegetable broth, diced tomatoes, beans, and remaining spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  5. Add pasta and cook an additional 20 minutes, then serve. Enjoy!



Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g