Vegetarian Minestrone Soup
User Reviews
5
Vegetarian Minestrone Soup
Description
This Vegetarian Minestrone Soup starts by sautéing onions, carrots, and celery in extra virgin olive oil until softened, then adding garlic and additional vegetables such as zucchini or yellow squash and green beans. The mixture is seasoned with paprika, rosemary, salt, and pepper to develop depth of flavor. Crushed canned tomatoes, vegetable or chicken broth, fresh thyme, a bay leaf, and optionally a Parmesan cheese rind are added for richness and complexity.
The soup simmers to combine the flavors and tenderize the vegetables before kidney beans are stirred in to provide protein and texture. Fresh parsley and basil are added near the end to brighten the soup, followed by cooked ditalini pasta which warms through without overcooking to maintain bite.
It can be served with grated Parmesan cheese if desired, and the recipe encourages adapting the soup with available vegetables or beans. The cooked pasta is recommended to be added just before serving or individually in bowls to prevent sogginess if storing leftovers. The soup makes a versatile meal choice with a balance of legumes, vegetables, herbs, and pasta.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion chopped, small, yellow
- 2 carrot chopped
- 2 celery diced, stalks
- 4 garlic minced, cloves
- 1 zucchini diced, or yellow squash
- 1 cup green beans fresh or frozen, trimmed and cut into 1-inch pieces, if needed
- kosher salt
- black pepper
- 1 tsp paprika
- 1/2 tsp rosemary
- 1 15- oz crushed tomatoes canned
- 6 cups broth vegetable or chicken broth
- 1- inch Parmesan cheese rind optional
- 1 bay leaf
- 2 to 3 thyme sprigs, fresh
- 1 (15- oz) Kidney Beans can
- parsley large handful, chopped
- basil fresh, handful, leaves
- Parmesan Cheese to serve (optional, grated
- 2 cups ditalini pasta cooked, or elbow pasta
Instructions
- In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high and cook stirring regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
- Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
- Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
- Uncover the pot and add the kidney beans. Cook for another 5 minutes.
- Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer just until the pasta is warmed through; do not overcook. (See Cook's Tip #2)
- Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil.
Notes
- Cook pasta separately to al dente according to package directions; add it to the soup just before serving.
- This soup is flexible—feel free to substitute or add vegetables and beans, such as spinach or potatoes, or use white beans instead of kidney beans.
- If preferred, omit pasta for a lower-carb option or add cooked ground turkey or chicken early in cooking to include meat.
- For leftovers or meal prep, keep cooked pasta separate and add it only when reheating to prevent it becoming mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2119 kcal
% Daily Value*
| Calories | 211.9kcal | 11% |
| Carbohydrates | 26.7g | 9% |
| Protein | 6.8g | 14% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 0.7mg | 0% |
| Potassium | 650.6mg | 14% |
| Fiber | 7.4g | 30% |
| Vitamin A | 4456.4IU | 89% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 83.3mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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