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The Ultimate Family-Favorite Minestrone Soup – vegetarian recipe
Stav Kogan

The Ultimate Family-Favorite Minestrone Soup

A timeless classic that's both comforting and packed with goodness, this Hearty Vegetarian Minestrone is the perfect cozy weeknight dinner, loved by the whole family.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 cup
Calories: 264
Ingredients Method Nutrition

Ingredients
  

  • 1 Tbsp (15 ml) extra virgin olive oil
  • 1 white or yellow onion, finely chopped
  • 1 carrot, peeled, trimmed and finely chopped
  • ½ tsp (2.5 ml / 0.1 fl oz) each sea salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • ¼ cup (60 ml / 2 fl oz) dry red wine, optional
  • 4 cups (950 ml) low-sodium vegetable broth
  • 2 cups (480 ml) water
  • 1 tsp (5 ml) dried Italian herbs
  • 1 8-oz / 240 ml (8.1 fl oz) jar roasted bell peppers, drained and finely chopped
  • 2 cups cooked or 1 15-oz / 440 ml can no-salt-added diced tomatoes, with juice
  • 2 cups cooked or 1 15-oz / 440 ml can no-salt-added kidney beans, drained and rinsed
  • 2 cups cooked or 1 15-oz / 445 ml can cannellini beans, drained and rinsed
  • 1 medium zucchini, ends trimmed and diced
  • 1 cup (240 ml) fresh or frozen green beans, cut into 2-inch pieces
  • 2 bay leaves
  • 2 Tbsp (30 ml) finely chopped fresh parsley
  • 2 cups (480 ml) small whole grain pasta, cooked al dente
  • 4 cups (950 ml) baby spinach, lightly packed
  • For an extra flavor boost, toss a Parmesan cheese rind into the soup while it simmers. Just remember to remove it before serving.
  • Feel free to swap the vegetables based on the season or what you have on hand. Diced potatoes, kale, or butternut squash are all fantastic additions.
  • To make this soup gluten-free, simply use your favorite gluten-free pasta or substitute the pasta with a cup of cooked quinoa.

Method
 

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the onion, carrot, salt, and pepper.
  3. Sauté for about 5 minutes, until softened but not browned. 2.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the optional red wine, using a spoon to scrape up any flavorful browned bits from the bottom of the pot. 3.
  6. Add the vegetable broth, water, Italian herbs, roasted peppers, diced tomatoes, kidney beans, cannellini beans, zucchini, green beans, and bay leaves. 4. Increase the heat to bring the soup to a boil.
  7. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for 30 minutes, or until all the vegetables are tender. 5.
  8. Remove the pot from the heat.
  9. Discard the bay leaves and stir in the fresh parsley and baby spinach until the spinach has wilted. 6. Ladle the hot soup into bowls and top with the cooked pasta just before serving.
  10. Keep cooked pasta separate from the soup when storing leftovers to prevent it from becoming mushy.
  11. Add it to individual bowls when reheating.

Nutrition

Calories: 264kcalCarbohydrates: 46gProtein: 12gFat: 2g

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