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5.0 from 27 votes

Best Minestrone Soup

There’s nothing like a minestrone soup to infuse comfort in your life.  This minestrone soup recipe is not your average tomato one; it’s a creamy lemon vegetarian minestrone soup, featuring Prego® Creamy Lemon Parmesan Cooking Sauce, which bursts with flavor and is fresh!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 253 kcal
Course: Appetizer , Soup , Lunch , Others
Cuisine: Italian , American , Vegan

Ingredients

  • 1 tablespoon olive oil
  • 2 yellow onions diced
  • 3 carrots diced
  • 3 celery stalks
  • 1/4 teaspoon salt
  • 1 teaspoon oregano dry
  • 4 garlic cloves minced
  • 2 cups mushrooms diced or sliced
  • 1 jar Prego® Creamy Lemon Parmesan Cooking Sauce 15 oz
  • 2 cups vegetable stock
  • 1 cup White beans canned or home cooked
  • 1 cup dried pasta or rice optional
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 3 cups kale chopped
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
Garnish:
  • 1/2 cup Parmesan Cheese grated
  • lemon slices
  • black pepper
  • red chili flakes optional
  • 1/4 cup chopped parsley

Notes

  • Gather your veggies from the fridge or buy them from your grocery store.
  • Roasted or steamed veggie leftovers can also be used in the soup.
  • Adjust the cooking time depending on how much time each veggie needs to cook.
  • Saute the onions and celery with the carrots until the onions are very soft and nearly golden. This creates a soup with a nice, deep, sweet onion flavor, not a raw onion flavor.
  • Make this minestrone in minutes using the Prego® Creamy Lemon Parmesan Cooking Sauce for a bright, zesty, and flavor-packed soup.
  • Add stock, instead of water, for an extra level of flavor. Vegetable stock is great to keep this a vegetarian minestrone. However, any stock works.
  • Always have a type of bean in your soup; if navy beans are not your favorite, you can use kidney beans. They add a good nutritional value and a creamy texture to the soup.
  • Other add-ons to make your minestrone feel like a full meal are barley, quinoa, pasta, rice or a blend of these.
  • Minestrone keeps well in the fridge for up to a week and in the freezer for three months. 
  • It’s best to serve the minestrone soup with crusty garlic bread to keep it vegetarian. Or, serve it with grilled chicken as a side. 
  • TIPS FOR EASY MINESTRONE SOUP