Vegetarian Minestrone Soup
User Reviews
5
Vegetarian Minestrone Soup
Description
Vegetarian Minestrone Soup combines sautéed diced onions, celery, and carrots with garlic and herbs to build a flavorful base. Tomato paste and crushed tomatoes deepen the broth's richness, which is enhanced by a vegetable broth simmer. Kidney beans and white beans contribute protein and creaminess, while small pasta shapes cook until tender, bringing a chewy contrast alongside the softened vegetables.
The soup's flavor reflects a balance of savory tomato acidity and aromatic herbs, while the beans and pasta provide substance beyond vegetables. Finishing with freshly grated Parmesan and parsley adds a mild sharpness and bright notes to the dish. The texture varies with tender vegetables, creamy beans, and soft pasta pieces.
Serve the minestrone hot as a standalone meal or with crusty bread. It is convenient for leftovers, staying well in the fridge for several days or freezing for longer storage. To avoid mushy pasta, omit it before freezing or add fresh when reheating.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced, medium
- 2 celery diced, stalks
- 2 carrot diced, large
- salt to taste
- black pepper to taste
- 1 zucchini diced
- 1 teaspoon thyme dried
- 1 teaspoon oregano
- 4 garlic minced, cloves
- 2 ounces tomato paste
- 1 28- ounce crushed tomatoes canned
- 6 cups vegetable broth low-sodium
- 15 oz Kidney Beans drained/rinse, can
- 15 oz White beans drained/rinsed, canned
- 1/2-3/4 cup pasta small type of choice
- Parmesan Cheese for serving, freshly grated
- parsley for serving, fresh
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.
- Add the tomato paste, crushed tomatoes with their juices and vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
- Serve with parmesan cheese and parsley, if desired.
Notes
- Leftovers store well in an airtight container in the refrigerator for 4-5 days.
- Freeze portions without pasta for up to 3 months; add pasta fresh when reheating to prevent mushiness.
- Reheat gently, thawing frozen soup overnight in the refrigerator or microwaving directly until hot.
- Vegetables and beans can be varied; spices and beans may be substituted to personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 578mg | 24% |
| Potassium | 1505mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 4033IU | 81% |
| Vitamin C | 26mg | 29% |
| Calcium | 170mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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