Vegetarian Minestrone Soup
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5.0
30 reviews
Excellent
Vegetarian Minestrone Soup
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This homemade vegetarian minestrone soup is vegetarian comfort food at it's best!Recipe yields 2 quarts of soup and yields 8 cups or 4 larger bowls of soup.
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Ingredients
- 1-2 TBSP olive oil
- 1 cup diced onion (1/2 a large onion)
- 1 cup diced celery (2 large stalks)
- 1 cup diced red bell pepper (1 pepper)
- 2 cups diced carrots
- 2-4 cloves garlic (smashed and minced)
- 2 cups cubed butternut squash
- 5-6 cups vegetable broth
- 1 cup canned tomato sauce
- 15 oz cannellini beans, 1 can (rinsed and drained)
- 1 bay leaf
- 1 tsp parsley
- ½ tsp sea salt or salt to taste
- ¼ tsp garlic powder
- ¼ tsp dried basil
- ⅛ tsp dried oregano
- 1-1.5 cups ditalini pasta or equivalent
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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
- Feeling fancy? Whip softened butter with your favorite pesto and serve with a crusty french baguette dunked in the soup sandwich-style - YUM!
- adapted from Ina Garten
- Ina Garten
- Nutrition facts below are an estimate provided by an online nutrition calculator and do not include extra additions or swaps.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
41g
(14%)
Protein
8g
(16%)
Fat
2g
(3%)
Sodium
932mg
(39%)
Potassium
716mg
(20%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
10150IU
(203%)
Vitamin C
37.3mg
(41%)
Calcium
87mg
(9%)
Iron
2.7mg
(15%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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