What You Will Learn

• How minestrone delivers fiber from vegetables, beans, and whole grains

• Why fiber-rich meals support gut health and healthy weight management

• A simple way to close the fiber gap with just better.® prebiotic fiber

JBB Recipe of the Week:
Fiber-Rich Minestrone Soup with Whole-Grain Pasta

Some weeks call for meals that feel grounding, nourishing, and easy to make. Our fiber-rich minestrone soup checks all the boxes. It’s built with classic vegetables, hearty beans, and whole-grain pasta, simple ingredients that come together into a comforting bowl that fits naturally into a high-fiber lifestyle.

Minestrone is a great reminder that living fiber-rich doesn’t have to be complicated or trendy. With a mix of vegetables, beans, and whole grains, this soup delivers fiber, flavor, texture, and staying power—perfect for lunch, dinner, or make-ahead meals for the week ahead!

Why This Recipe Works

This soup brings together multiple sources of fiber in one pot. Vegetables, kidney beans, and whole-grain pasta contribute, while just better.® prebiotic fiber helps close the fiber gap without changing the taste or texture of the dish. It’s a practical, everyday way to support gut health and healthy weight management. 

Let’s get that soup on! 

Fiber-Rich Minestrone Soup with Whole-Grain Pasta

Ingredients

Yield: Serves 6

2 tablespoons avocado oil

1 medium yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

6 cups vegetable broth (see our DIY fiber-rich veggie broth recipe here!)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper, to taste

1 can (15 oz) red kidney beans, drained and rinsed

1 cup frozen green beans, cut or snapped

1 cup chopped zucchini

¾ cup whole-grain elbow macaroni or small shells

2 cups fresh spinach or chopped kale

¼ cup of just better.® prebiotic fiber

Optional garnish: fresh parsley or grated Parmesan

Instructions

Heat avocado oil in a large soup pot over medium heat.

Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.

Stir in garlic and cook for 30 seconds, until fragrant.

Add diced tomatoes, just better.® prebiotic fiber, vegetable broth, oregano, basil, salt, and pepper. Bring to a gentle boil.

Stir in kidney beans, frozen green beans, zucchini, and whole-grain pasta. Reduce the heat and simmer for 10–12 minutes, until the pasta is tender.

Add spinach or kale and cook for 1–2 minutes, just until wilted.

Remove the pot from the heat. Taste and adjust seasoning as needed.

Serve warm with optional parsley or Parmesan.

Storage & Reheating

This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens.

To freeze, let the soup cool completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. 

Cooking With just better.® Prebiotic Fiber

just better.® prebiotic fiber works perfectly in soups, stews, sauces, broths, and more. Adding just better.® to your favorite recipes does not change the taste or texture—making it simple to close the fiber gap in your day!  

Live Fiber-Rich 

Our fiber-rich minestrone soup is an easy way to bring more vegetables, whole grains, and legumes into everyday meals. It’s the kind of recipe that works quietly in the background—simple to make, satisfying to eat, and powered by prebiotic fiber!

Soup… just better.®!