vegetarian minestrone soup

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Simple Italian Minestrone Soup

extra virgin olive oil

onion

carrots (chopped)

celery (diced)

garlic

zucchini squash

green beans (fresh

Salt and pepper

paprika

tsp rosemary

15- oz can crushed tomatoes

broth (vegetable

1- inch Parmesan cheese rind (optional)

bay leaf

springs fresh thyme

kidney beans

parsley

basil leaves

Parmesan cheese (to serve (optional))

pasta

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, if you need to, and cook, tossing 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 to 10 minutes.

Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook&#039;s Tip #2)

Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

https://content.jwplatform.com/videos/gLNqjI9o.mp4

Italian Minestrone Blog Video

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

The Best Minestrone Soup

olive oil

onion,

celery,

carrots,

(28 ounce) can fire roasted crushed tomatoes

kidney beans, rinsed and drained

vegetable broth

italian seasoning

red pepper flakes

salt, plus more to taste

black pepper

green beans, trimmed and cut into 1 inch pieces

spinach

elbow noodles, small shells

For serving:

Garlic bread

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Minestrone Soup

15 oz can white beans, drained, rinsed (cannellini or navy)

chicken

carrots

celery

28 oz can petite diced tomatoes

Parmesan cheese rind (optional)

rosemary

bay leaves

basil

Italian parsley

tsp kosher salt and fresh black pepper

medium 8 oz zucchini (diced)

cheese

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Slow Cooker Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.

Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Instant Pot Directions:

This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It&#039;s hearty, fresh, and flavorful - just add crusty bread to make it a meal!

celery ribs (thinly sliced)

sea salt (plus more to taste)

tomatoes

white beans

green beans

oregano

thyme

pasta (elbows, shells, orecchiette)

Parmesan cheese (optional,

Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several  grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

This hearty vegan minestrone soup is a delicious combination of flavors that will warm your soul and satisfy your hunger. It is a comforting, nourishing bowl of goodness, brimming with various veggies, beans, and pasta, all simmered in a savory broth. It is the perfect meal for those chilly evenings or when you need a pick-me-up.

Vegan Minestrone Soup

Tbsp Olive oil

Onion (medium)

Garlic

Potato (large)

Carrots (large)

Parsnip

Celery

kidney beans (or any other bean

oz Chickpeas (dry not canned)

oz Chopped tomatoes

2,5 oz Tomato paste

Veggie broth

tsp Oregano (ground)

tsp Basil (ground)

tsp Thyme (dried) (ground)

tsp Sweet paprika powder

Bay leaves

Parsley (fresh)

Salt and Pepper to taste

Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to do there.

Cook the pasta of your choice separately according to package instructions. 

Preparing the ingredients

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 1-2 minutes.

Add chopped garlic, sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.

Add tomato paste, canned chopped tomatoes, and sweet paprika powder. Bring to boil, which should take 2-3 minutes.

Add seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.

Add veggie broth and cook the soup for 10 minutes on medium heat.

Add diced potatoes and cook for 6-8 minutes.

When the potatoes are soft, add canned or cooked beans and chickpeas and cook for 5 minutes.

Finally, add cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley, or basil. Enjoy!

Making the soup

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To make vegan minestrone soup all you need is a mix of vegetables, legumes, and egg-free pasta cooked in a rich mix of tomato sauce and vegetable broth and you have delicious Italian comfort food.

Top 5 vegetarian minestrone soup recipes from across the web

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Simple Italian Minestrone Soup

The Best Minestrone Soup

Minestrone Soup

Minestrone Soup

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Top 5 vegetarian minestrone soup recipes from across the web

The most viewed vegetarian minestrone soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Italian Minestrone Soup

The Best Minestrone Soup

Minestrone Soup

Minestrone Soup

Vegan Minestrone Soup

The most viewed vegetarian minestrone soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine