Total Time
Prep 15 mins
Cook 30 mins

Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned.

Ingredients Nutrition


  1. Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
  2. Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
  3. Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
  4. Add beans and simmer for five minutes.
  5. Add the pasta and cook until tender (check the pasta package for the time required).
  6. Add the tomatoes and heat through.
  7. You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!


Most Helpful

DH is dieting and a bowl of this delicious soup when he got home from work held him until his low-fat, low-carb dinner was ready. I've never made a minestrone with eggplant & am glad to have tried this one. The eggplant (peeled) gives another interesting texture but doesn't overpower in flavor. I used fresh tomatoes and added some extra water and salt It's an ideal recipe: it both tastes great AND is good for you. Thanks Donut Chef.

Elisabetta47 August 14, 2010

very yummy, very hearty! i omited the zucchini and eggplant and think i might add a second can of tomato sauce next time, but this was very good and there will be a next time. thanks so much!

cooking_with_gass November 05, 2008

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