Zucchini & Sweet Potato Noodle Minestrone

Zucchini & Sweet Potato Noodle Minestrone

I always talk about how much I love soup and now that it’s winter (in Chicago! Ack!), I’m more obsessed than ever. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays.

This was an especially fun soup to make because how pretty are these veggie noodles?! Usually I put pasta in my minestrone, but this time I used spiralized zucchini and sweet potato noodles that I made using the KitchenAid® Spiralizer Attachment. I might never make soup with regular noodles again.

Zucchini & Sweet Potato Noodle Minestrone

Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. We loved the old one, but with all the blue in the new kitchen, now seemed like as good a time as any for a change. Plus, I’ll never say no to lemon-colored anything 🙂

I love this new Spiralizer attachment, and here’s why:

  1. It’s easy to clean(!) because only two small pieces of it actually touch the vegetable
  2. It’s simple to use – once you get the hang of putting the attachment on, you just start the mixer and voila! Vegetable noodles.
  3. It’s fast. Once I load a vegetable in and start, the whole thing is spiralized in seconds.

Zucchini & Sweet Potato Noodle Minestrone

I know what you’re thinking – “that’s one long noodle, I bet you made a mess of yourself trying to eat it.” Well I trimmed it into smaller more bite-sized pieces before adding to the soup, I just thought that the one noodle was super fun.

The rest of the soup is pretty simple but so delicious – carrots, tomatoes, broth white beans, chickpeas… and it’s flavored with generous amounts of rosemary and fresh thyme. Don’t forget to tie up your thyme so you can dig it out easily before you eat it! (Alternatively, you can pull the leaves off the thyme sprigs, but I like to save time and bundle it.

Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone

This soup reheats perfectly – the veggies stay firm and the broth just tastes better and better. Enjoy it for days like we did!

5.0 from 2 reviews
Zucchini & Sweet Potato Noodle Minestrone
Serves: serves 6
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, chopped
  • ½ teaspoon sea salt
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 3 garlic cloves, minced
  • 3 sprigs chopped fresh rosemary (about 2 tablespoons)
  • 15 to 20 thyme sprigs, tied in a bundle
  • 6 cups vegetable broth
  • 2 (14-oz) cans cannellini beans, drained and rinsed
  • 1 (14-oz) can chickpeas, drained and rinsed
  • 1 medium sweet potato, spiralized
  • 2 medium zucchini, spiralized
  • freshly ground black pepper, to taste
  • parmesan cheese and/or pesto, optional for serving
  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.
  2. Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.

This post is in partnership with KitchenAid. Thank you for supporting the sponsors that keep us cooking!

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


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  4. Maria on said:

    Love this soup!

  5. Gaby Dalkin from whatsgabycooking.com on said:

    AHHHH those spirals!!!

  6. lindsay Cotter from cottercrunch.com on said:

    OMG chicago winter. Stay warm! Eat all the soup! Love th spiralized veggies. So nourishing!

  7. Tsveti on said:


  8. Love the veggie noddles! So so pretty and what a nutritious swap out! I could eat soup everyday in the Fall and Winter!

  9. Vivian from tinyteathings.blogspot.com on said:

    The spiraled fruit makes it look so festive and special! Love this idea!


  10. gerry speirs on said:

    Even with our temps in So Cal, I’m tempted to start making soup and this looks delicious!

  11. Pingback: Zucchini & Sweet Potato Noodle Minestrone Recipe – recipequicks

  12. Damian Campbell on said:

    Wow! That looks fantastic and delicious! Perfect food for this kind of weather! Warm up everyone! Thank you for making this blog and thank you for sharing the recipe! It is so helpful for me since I’m starting my personal program to be fit and to make my stomach flat again. I needed some creative recipe’s so that I can eat right and start my calorie count. I will definitely try to make this one! This coming year, my motto would be “New Year, New ways to be healthy.” Thank you again for sharing! I feel more inspired to be healthy again. These are valuable to me. Cheers!

  13. Pingback: Zucchini & Sweet Potato Noodle Minestrone Recipe – Cravings Happen

  14. Lexi from lexiscleankitchen.com on said:

    The PERFECT winter soup!!!!

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  16. You are right Jeanine, winter is absolutely here! And it’s time for those soups to be stocked in fridge, to be reheated again and again. It is a delightful recipe; so many greens, veggies in spiral form, zucchini, with added flavors of rosemary and thyme, what more could one want in a freezing weather?! Happy slurping!

  17. Pingback: Zucchini & Sweet Potato Noodle Minestrone Recipe – Chow Hub

  18. Erin@WellPlated on said:

    Using veggie noodles in this is brilliant!

  19. Lisa Miller on said:

    Tried this the other day, it`s delicious! Awesome for this time of the year.

    • Hi Lisa, I’m so glad you liked it! Thank you for the feedback!

  20. Sabrina from newkitchenlife.com on said:

    great idea to use these noodle in a minestrone! And I have the kitchen aid but didn’t know they had a spiralizer attachment, I have the pasta roller, so great idea to get even more out of it, thank you!

  21. Sharon on said:

    I tried a sweet potato at thanksgiving and the kitchen aid spiralizer wouldn’t work. Which size did you use?
    Looks delicious !

    • a small-ish fat potato works best – you have to trim down the ends to fit the size of the spiralizer. If the potato is too thin, then the noodles won’t be as good (which is true of any spiralizer). Mine have worked perfectly every time, I’d just maybe experiment a little more! Hope that helps!

  22. Komodo from whereismap.net on said:

    Thanks. Thats very useful article

  23. Kim on said:

    I was inspired to buy the spriralizer for my mixer and used it to make this soup for the first time tonight. I enjoyed preparing and eating this soup. Thank you for sharing the recipe.

  24. Jill Roberts @ WellnessGeeky on said:

    This is so Instagrammable and adorable! I finally got to make this zucchini sweet potato noodle minestrone this past weekend and it was such a hit!! Thx for sharing Jeanine!

    • Thank you! I’m so glad the recipe was a hit!

  25. VeggyMalta from veggymalta.com on said:

    Great food advise… this minestrone is awesome … inspirational blogging and recipe. Will certainly try this out. i love good vegetarian ideas to try and share. Thanks

  26. Pingback: tinykitchenvegan: Zucchini & Sweet Potato Noodle Minestrone – Healthy Food Recipes

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