Mexican Minestrone
Mexican Minestrone is a vibrant twist on traditional minestrone, infused with bold Southwestern flavors and hearty ingredients. This easy-to-make soup is brimming with fresh vegetables like zucchini, carrots, and celery, paired with fire-roasted tomatoes, black beans, and pinto beans for a satisfying protein boost. A touch of chili powder, cumin, and oregano delivers a smoky, aromatic punch, while tender pasta and sweet corn kernels add delightful texture to every spoonful. Ready in just 45 minutes, this one-pot recipe is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro and squeeze lime wedges for a zesty, refreshing finish. It's a comforting, flavorful dish that's both vegan-friendly and family-approved—perfect for anyone craving healthy Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 2 medium carrot, sliced into thin rounds
- 2 pieces celery stalk, sliced
- 14 ounces fire-roasted diced tomatoes, with juices
- 6 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced zucchini, carrot slices, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the fire-roasted diced tomatoes (with their juices), vegetable broth, and both types of beans.
Add the corn kernels, pasta, ground cumin, chili powder, oregano, salt, and black pepper. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to a simmer.
Cook for 15-20 minutes, stirring occasionally, until the pasta is tender and the vegetables are fully cooked.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.
Serve hot with a squeeze of fresh lime juice from the lime wedges.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 11.6 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
