Vegetarian Minestrone Soup
User Reviews
5
Vegetarian Minestrone Soup
Description
Vegetarian Minestrone Soup brings together a mix of diced vegetables gently softened in olive oil before simmering in vegetable broth with tomato sauce and seasonings including bay leaf, garlic powder, dried basil, and oregano. Cannellini beans contribute creaminess and protein. The method involves simmering uncovered until the vegetables are tender and flavors meld.
Unlike some versions where pasta is cooked in the soup, this recipe recommends boiling the pasta separately to avoid an overly thick or slimy texture, preserving the distinct bite of pasta and a pleasant soup consistency.
This soup works well as a light meal or a starter and can be paired with butter-pesto spread on baguette for added richness. The recipe notes highlight using softened butter whipped with pesto to complement the soup serving, offering a texture contrast and flavor enhancement. The soup is suitable for fasting or vegetarian diets with a nutrient-rich profile from the mixed vegetables and beans.
Ingredients
- 1-2 TBSP olive oil
- 1 cup onion 1/2 a large onion, diced
- 1 cup celery 2 large stalks, diced
- 1 cup red bell pepper 1 pepper, diced
- 2 cups carrot diced
- 2-4 cloves garlic (smashed and minced)
- 2 cups butternut squash cubed
- 5-6 cups vegetable broth
- 1 cup tomato sauce canned
- 15 oz cannellini beans rinsed and drained, 1 can
- 1 bay leaf
- 1 tsp parsley
- ½ tsp salt or salt to taste, sea salt
- ¼ tsp garlic powder
- ¼ tsp basil dried
- ⅛ tsp oregano dried
- 1-1.5 cups ditalini pasta or equivalent
Instructions
- Heat 1-2 tablespoons of your favorite olive oil over medium heat in a large pot.
- Add the onions, carrots, celery, butternut squash and bell pepper, and cook on medium, stirring occasionally, until the vegetables soften, approx 10 minutes.
- Add the garlic towards the end to prevent burning.
- Next add your tomato sauce and 5 cups of vegetable broth (save the other cup to add later if desired]) along with your bay leaf, garlic powder, basil, and oregano.
- Save the salt for the end and season to taste.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
- While your soup simmers, bring a pot of water to boil and cook your pasta if you . Some recipes swear by adding the raw noodles to the soup towards the end to add to the thickness of the soup but I always find the result to be a bit slimy and the noodles soak up a ridiculous amount of the broth. For best taste and results, I cook my noodles separately. It's an extra step [and pot] but 100% worth it to me for the difference it makes with soups like minestrone that are a perfect combination of brothy and chunky!
- Discard the bay leaf.
- Add the beans and cooked pasta and heat through.
- If the soup is too thick, add an extra cup of vegetable broth.
- Depending on the saltiness of your beans, tomato sauce, and broth, you'll want to salt the soup based on personal preference. That may mean no salt at all, just a pinch, or 1/2 tsp like I used. Let your tastebuds be your guide!
- Serve with slices of crusty baguette spread with your favorite butter.
Notes
- For a refined serving, accompany the soup with softened butter mixed with your favorite pesto and crusty French baguette slices.
- Cook pasta separately and add to servings to maintain the best texture without the soup becoming thick or slimy.
- The nutrition facts are approximations and do not reflect any optional additions or substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 932mg | 39% |
| Potassium | 716mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 10150IU | 203% |
| Vitamin C | 37.3mg | 41% |
| Calcium | 87mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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