Sessions: 98 The postings on this site are my own and do not represent my Employer's positions, advice or strategies.


  Wednesday, July 17, 2024
Recipe Index
Printer Friendly
Recipe Category:  Soup
Minestrone Soup
Vegetarian Minestrone Soup is based on the hearty classic Italian recipe that's loaded with beans, vegetables and pasta in a seasoned aromatic tomato broth!

2 Tbl Olive Oil
1 Medium diced Onion
2 Stalks diced Celery
2 diced large Carrot
To taste Salt and Pepper
1 diced Zucchini
1 tsp thyme dried
1 tsp Oregeno Dried
4 cloves Garlic Fresh
2 Ounces Tomato Paste
28 Ounce Can Tomatoes Diced
6 cups Vegetable Broth
15 Ounce can drained / rinsed Kidney Beans
15 Ounce can drained / rinsed White Beans
1/2-3/4 cup small Pasta

How to make minestrone soup

  1. Start by cooking the aromatics: I include the usual onions, celery and carrots.

  2. Sauté them until they’re fragrant and fork tender but not too soft; only a few minutes.

  3. Next, add in zucchini (and any other vegetables), along with garlic, Italian seasoning, salt and pepper. This is where you can get really flexible with this vegetarian minestrone soup.

  4. Cook all those together until they’re fragrant.

  5. Now add the tomato paste and the crushed tomatoes,

    along with vegetable broth. Bring it all to a boil and then let it

    simmer for 20 minutes. You want to thicken the broth and soften the


  6. Then it’s time to add the canned beans along with the pasta. Cook until the pasta is al dente only.

Once the pasta is cooked, you can taste to adjust for seasoning and

add more broth or water if the mixture is looking thick. I like to enjoy

the vegetarian minestrone soup as a thick hearty soup. Keep in mind that the pasta will continue to absorb more liquid and will get even larger the next day, thereby reducing the broth.

As it is, this soup is actually a vegan minestrone soup because

there’s no dairy used in the recipe. However, I do love topping it off

with some shaved parmesan cheese along with fresh parsley.

Tips for making minestrone soup

  1. Swap the zucchini for any seasonal vegetables and greens. The

    word minestrone literally translates to a thick vegetable soup. So the

    vegetables are important in vegetarian minestrone soup. And I recommend

    using what’s in season like green beans, squash, peas or even potatoes.

  2. Add a piece of Parmesan rind to the soup. This is

    one of those amazing flavor enhancers that’s very simple to achieve. Add

    it while the broth is boiling and be sure to remove the rind right

    before you serve it.

  3. Use short pasta cuts. The best pastas for making

    this vegetarian minestrone soup are the short ones so that each spoonful

    of the soup contains pasta, veggies and beans. Look for macaroni,

    orechiette, mini wheels or ditalini, which is what I like to use.

  4. Cook the pasta separately to keep it al dente. The

    pasta will absorb more liquid as it sits, and especially the next day.

    So the consistency can get much softer after a while. To avoid that, you

    can cook the pasta separately and then add it on top of the soup when

    you serve. I do this if I’m serving to guests for best presentation, but

    I cook everything together when it’s just for my family.

Originally from: Bob's Kitchen
Prep Time:
(In Minutes)

15 Ingredients retrieved.

Created by:  bob, on:  5/17/2021 2:55:51 AM; Last Updated on:   5/17/2021 3:26:19 AM, by:   bob