21 Day Fix Minestrone Soup

21 Day Fix Minestrone Soup

My 21 Day Fix Minestrone Soup was the PERFECT selection for a cool weather day! It is comfort food at its finest and did I mention it is Fix approved? We are talking FULL of veggies and flavor! This traditional Italian soup has gone healthy! I adapted this particular recipe from Melanie Mitro, who is one of the Top 10 Elite coaches in the Beachbody business – someone I look up to because our stories are similar. 🙂

21 Day Fix Minestrone Soup

This soup was SO easy and quick to make. Our home smelled like a Cucina Italiana and the soup itself was delish! A one pot meal with little clean up – sign me up! The best part is, this makes a LOT of soup so we were able to use it for a couple of lunches and dinner the next night. My kids both really enjoyed it too! I added 1 whole cup of the Quinoa pasta vs 1/2 cup. It may have been a little much but it helped to make the meal more kid-friendly. 🙂



21 Day Fix Minestrone Soup
Serves 8
I found this recipe for Minestrone Soup when I was looking for a meatless, yet hearty, soup option. This one fit the bill and it was jam-packed full of flavor! I adapted this recipe from Melanie Mitro's website. It did not disappoint!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 2 T olive oil
  2. 1 large yellow onion, chopped
  3. 4 cloves garlic, minced
  4. 2 ribs celery, diced
  5. 2 large carrots, peeled & diced
  6. 1 large zucchini, diced
  7. 1 T oregano
  8. 2 tsp fresh parsley
  9. 2 tsp basil
  10. 1 tsp sea salt
  11. 1/2 tsp black pepper
  12. 6 cups (48 oz) low sodium chicken broth
  13. 1 (28 oz) can diced tomatoes (no salt added)
  14. 1 (15 oz) can crushed tomatoes (no salt added)
  15. 1 (15 oz) can cannellini beans, drained & rinsed
  16. 1/2 - 1 cup quinoa elbow pasta, uncooked (I used one, it would be good with less too!)
  17. 1/4 cup Parmesan cheese, shredded
  18. Flat leaf Italian Parsley, for serving
  1. Heat oil in large soup pot over medium-high heat. Saute garlic & onion until translucent. Add carrots and celery and cook until tender, about 5 minutes. Add zucchini and seasonings. Cook for another 3-5 minutes, stirring often.
  2. Add broth & tomatoes, bring to a boil
  3. Reduce heat and simmer, uncovered, for 10 minutes.
  4. Add beans & pasta and cook 10-15 minutes until pasta and veggies are tender.
  5. Serve with 1/4 cup of Parmesan cheese and garnish with parsley
21 Day Fix Counts
  1. Serving Size - 2 Cups | 1.5 Green, 1 Yellow, 1 Blue
Adapted from Melanie Mitro
Adapted from Melanie Mitro
Fit Mom Angela http://www.fitmomangelad.com/


  1. Z

    Made this tonight – its really good. I added some turkey meatballs for some more protein. In my opinion the key to a good tomato based soup is a splash of red wine or balsamic vinegar while its simmering. Try it next time!

    1. Angela Dimitrelias

      So happy you enjoyed it, Zara! 🙂 I will have to try some red wine next time! Great tip! 🙂

  2. DELICIOUS! Made this for our 21 day fix lunches last week and we loved it. Definitely making this again. It will be one of the few things getting us through this ice cold winter!



    1. Angela Dimitrelias

      Aw thank you for sharing it on your blog! 🙂 I am so happy you enjoyed it! 🙂 Angela

    2. Angela Dimitrelias

      Thank you for sharing!! I am so happy you enjoy it! 🙂

  3. hailey

    if you leave the cheese out, does that save you a blue container? Those are like gold to me I wouldnt want to waste it on a little parm lol

  4. Nikki

    This was very tasty! I made slight adjustments like adding more vegetables, using brown rice pasta since my store didn’t have quinoa pasta, and a generous sprinkle of cayenne for a kick and it was so good, I will definitely make this again! Thanks for sharing this recipe.

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