vegetarian soup recipe

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Instant Pot Minestrone Soup

onion (, about 1/3 cup, diced)

garlic (, minced)

carrot (, about 1 cup, chopped)

celery (,

basil

oregano

thyme

tomato paste

bay leaf

carton (, 4 cups low sodium vegetable broth)

dry uncooked small shell pasta

zucchini

beans

baby spinach (or kale) (, chopped (optional))

balsamic vinegar (,

Parmesan cheese (,

parsley (, finely chopped, for garnish (optional))

Instant Pot (, I have a 6 Quart DUO-Plus)

Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.

Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.

After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.

Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE INSTANT POT VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.

FOR THE STOVETOP VERSION:

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It&#x27;s easy to prepare and customizeable with fresh veggies and beans!

Homemade Minestrone Soup

carrots (about 1 cup, chopped)

celery (about 1 cup, chopped)

garlic (minced)

onion (about 1 cup, diced)

rosemary

tomatoes

bay leaves

carton (4 cups) low sodium vegetable broth

water (only use

Salt and black pepper (to taste)

zucchinis

small shell dried pasta**

baby spinach (chopped (optional))

balsamic vinegar (optional but adds great flavor)

Parmesan cheese (for serving)

parsley (finely chopped, for garnish (optional))

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker - adjust times as needed)

20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)

Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.

***NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

FOR THE SLOW COOKER VERSION:

Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.

** Stir in the pasta and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)

Absolutely delicious Italian-style creamy pasta and bean soup with Parmesan cheese, white cannellini beans, kale and tomatoes. This hearty vegetarian dish can be made quickly in a pressure cooker or on the stovetop.The creamy, comforting texture of this pasta fagioli can be boosted with a splash of heavy cream stirred in before serving.

Creamy Instant Pot Pasta Fagioli with Kale

olive oil

onion

garlic

tomatoes (chopped)

dried soup pasta (such

cannellini beans (including their liquid)

red chili pepper

broth (vegetable

Kosher salt

Parmesan cheese rind (optional)

Tuscan kale

heavy cream (optional)

Parmesan cheese

Press the "sauté" button on an electric pressure cooker and preheat on high heat. Once the insert is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened.

Add the garlic, tomatoes, pasta, beans, thyme, chili, broth, the cheese rind, and 1 1/2 teaspoons salt. Stir together.

Close and secure the lid of the pressure cooker and cook on high for 7 minutes, with a quick release when it's finished.

Stir in the kale (it will wilt) and heavy cream if using. Taste and season with more salt if you like.

Serve in bowls, drizzled with extra-virgin olive oil and grated Parmesan cheese to taste.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute.

Add the tomatoes, pasta, beans, thyme, red pepper and broth or water. Add 1 1/2 teaspoons salt. Bring to a boil, then cover and lower the heat to a simmer. Cook 15 minutes.

Stir the pasta into the pot and cook until al dente, about 12 minutes.&nbsp;

Stir in the kale and cream if using. Serve in bowls and sprinkle with grated Parmesan.

Stovetop Directions:

Spiced pumpkin soup is guaranteed to cut through any winter chills.

Spiced pumpkin and red lentil soup recipe

2kg butternut pumpkin, peeled, seeds removed, cut into 3cm pieces

(60 milliliters) extra virgin olive oil

tsp each chilli flakes (optional), ground cumin, ground coriander & ground cinnamon

onion, thinly sliced

(15 grams) ginger, finely grated

(200 grams) red lentils

(1.5L) Massel Chicken Style Liquid Stock

(140 grams) Greek yoghurt

curry leaves, fried

coriander, leaves picked

Make this tasty tomato soup in a soup maker for delicious results with minimal effort. It's low in calories and fat, and delivers two of your 5-a-day

Soup maker tomato soup

ripe tomatoes

carrot

celery stick, chopped

tomato purée

sugar

vegetable stock

Put all the ingredients into the soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Once the cycle is complete, season well, and check the soup for sweetness. Add a little more sugar, salt or tomato puree for depth of colour, if you like.

There&#39;s nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup  - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious. 

Root Vegetable Soup

sweet onion, chopped ((about 1 1/2 cups))

garlic cloves, minced ((2 tsp))

water or vegetable stock (or broth) (Note 2)

pearl barley, rinsed (Note 3 on optional soak)

black pepper

salt

dill leaves (optional)

baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

SAUTE AROMATICS AND VEGETABLES: Heat oil or melt butter on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.

SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight. If too thick, add a little bit of water or broth.

FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle soup into bowls and serve with crusty warm bread, homemade croutons (Note 4). grated Parmesan cheese, a drizzle of olive oil or a couple drops of lemon juice,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603388175/f2ffbepj1cccz0dvs3z8.mp4

Root Vegetable Soup with Barley - a soup or meal in a bowl. several good shortcuts without compromising taste. Delicious comfort food.

Root Vegetable Soup with Barley VIDEO

A simple, sweet corn soup topped with homemade croutons. Adapted from Corn Soup with Summer Vegetables

Fresh Corn Soup with Herbed Croutons

herbs (any herbs will do)

salt and pepper (to taste)

bread

corn (husked and de-kerneled (don't discard the cobs!))

water

lemon juice

Preheat oven to 350°F.

Whisk together olive oil, fresh herbs, salt and pepper in a large bowl. Add cubed bread to bowl and toss to coat. Transfer to rimmed baking sheet and bake for about 30 minutes or until baked through and golden brown. Set aside.

For Herbed Croutons:

Place corn cobs and thyme in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat to low. Simmer for 45 minutes.

Reserve 3/4 of corn kernels; puree the rest in a blender or food processor until completely smooth.

Once broth is finished, remove cobs and thyme sprigs and pour through a fine mesh strainer into a heat-proof bowl. Set aside.

Return pot or Dutch oven to medium-high heat. Add olive oil and swirl to coat. Once oil has heated, add reserved corn kernels. Saute 2–3 minutes or until just beginning to brown, stirring occasionally. Reduce heat to medium. Add corn puree and cook 3 minutes more or until thickened, stirring constantly. Add corn broth and simmer 10 minutes. Stir in lemon juice, salt, and pepper. Ladle into bowls and top with a small handful of herbed croutons.

For Fresh Corn Soup

Flavored with nutty roasted garlic, fresh thyme and red wine, this comforting soup is a lighter take on the classic.

Creamy Mushroom and Roasted Garlic Soup

Olive oil (for drizzling)

Salt and pepper

onion (diced)

baby bella mushrooms (sliced)

shiitake mushrooms (sliced)

all-purpose flour

red wine

vegetable broth

Black Pepper

milk

Preheat the oven to 375ºF.

Cut the top end off the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery outer loose layers of skin. Place the bulb on a piece of aluminum foil, then drizzle with olive oil and sprinkle with a little salt and pepper. Wrap the garlic in the foil then bake until tender and the cloves are golden brown, about 50 minutes. Once the bulb is cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash the soft cloves into a paste.

Roast the garlic:

Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Add all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.

Stir in the broth, salt, pepper, thyme and the mashed roasted garlic. Increase the heat to medium-high and bring the mixture to a simmer. Decrease the heat to medium-low and continue to simmer gently, uncovered, for 10 minutes. Stir in the milk. Taste and season with additional salt and pepper if needed before serving.

Make the soup:

Top 8 vegetarian soup recipe recipes from across the web

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

Top Tags

Instant Pot Minestrone Soup

Homemade Minestrone Soup

Creamy Instant Pot Pasta Fagioli wi...

Spiced pumpkin and red lentil soup ...

Soup maker tomato soup

Root Vegetable Soup

Fresh Corn Soup with Herbed Crouton...

Creamy Mushroom and Roasted Garlic ...

Top 8 vegetarian soup recipe recipes from across the web

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

Top Tags

Instant Pot Minestrone Soup

Homemade Minestrone Soup

Creamy Instant Pot Pasta Fagioli wi...

Spiced pumpkin and red lentil soup ...

Soup maker tomato soup

Root Vegetable Soup

Fresh Corn Soup with Herbed Crouton...

Creamy Mushroom and Roasted Garlic ...

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