Garden-Fresh Tomato & Zucchini Minestrone Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty vegetable soup simmered with garden-harvested tomatoes, zucchini, and beans in a fragrant herb broth. This Italian-inspired soup recipe, ready in about 50 minutes, pairs tomatoes, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups, diced tomatoes
• 1 cup, diced zucchini
• 1/2 cup, diced carrots
• 1/2 cup, diced celery
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained white beans
• 1 tbsp, chopped dill
• 1 tsp oregano
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until aromatic.
2. Step 2: Add 3 cups diced tomatoes, 1 cup diced zucchini, 1/2 cup diced carrots, and 1/2 cup diced celery. Sauté for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 4 cups chicken broth, 1 can (14 oz) diced tomatoes, 1 can (15 oz) drained white beans, 1 tbsp chopped dill, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 20 minutes.
4. Step 4: Remove from heat and let rest for 5 minutes. Ladle into bowls and garnish with extra dill.