Minestrone with Hand-Chopped Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty vegetable soup where each component shines, featuring garden-fresh produce chopped by hand for maximum texture. This Italian-inspired soup recipe (vegetarian), ready in about 38 minutes, pairs vegetable broth, ditalini pasta, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 6 cups vegetable broth
• 2 oz ditalini pasta
• 1 medium, diced into 1/4-inch cubes zucchini
• 2 medium, diced into 1/4-inch cubes carrots
• 1 cup, halved cherry tomatoes
• 2 cups, stems removed and chopped kale
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring 6 cups vegetable broth to a gentle simmer in a large pot over medium heat. Add 2 oz ditalini pasta and cook for 8 minutes until al dente.
2. Step 2: Stir in 1/4-inch diced zucchini, 1/4-inch diced carrots, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes.
3. Step 3: Add 1 cup halved cherry tomatoes and 2 cups chopped kale, cooking for 5 minutes until vegetables are tender but still vibrant.
4. Step 4: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while hot.