If you are looking for that perfect winter soup, look no further! You have found it in this delicious and easy vegetarian minestrone soup. I make this all the time when I don’t have very long to make dinner, or when I have leftover pasta sauce and/or stock. It is a family favorite…even with the kale in it! Proof that it’s really tasty. It also tastes like it took hours of slaving to make this or you stole the Olive Garden chef’s private reserve.
If you love chunky soups made from scratch but don’t have the time, you will fall in love with this recipe.
I love this recipe the most because it’s a one pot meal, only takes me about 30 minutes, it’s comfort food that goes great with a glass of wine (psssst! a little bit in the soup would probably be delish!) and I know we are getting 8 different veggies minimum (not including your broth). Talk about nutritious! It’s also full of fiber and protein, and low in sodium. Soup without salt you ask? Trust me, when you make it this way, you won’t want added salt. It just isn’t needed…unless…you don’t…do…toppings?
Check out four other ideas of what to do with your leftover pasta sauce, besides my easy vegetarian minestrone soup, as well as my pasta sauce/vegetable stock recipes here. Once you see the recipes you’ll understand why this is an 8 vegetable meal for me. I pack it in! But even tomatoes by themselves are quite nutritious.
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Ingredients
- 2 quarts of vegetable broth (if you want a good broth recipe, let me know! I will post one)
- 2 bay leaves
- 2 chopped celery stalks
- 3 chopped carrots
- 1 roughly chopped garlic clove
- 1/4 cup onion
- 1 can kidney beans (or pre-soaked AND cooked dry beans)
- 1 can northern beans (or pre-soaked AND cooked dry beans)
- 2-3 tbsp of your favorite tomato sauce (try after 2 tablespoons before adding a 3rd)
- 1 cup of dried rigatoni (use quinoa if gluten-free or a whole grain)
- 1/2 cup of chopped kale (may omit, alternatively use spinach, another bean, etc. or just add the other ingredients to give you even more nutrients)
- Seasonings (skip if you are using my pasta sauce recipe)
- chopped or pureed zucchini
- 1 tsp extra virgin olive oil
- 1 tsp basil
- 1 tsp oregano (my husband sometimes likes 2 tbsp oregano)
- 1/2 tsp parsley
- 1/2 tsp thyme
- 1/8 tsp cumin
- **Add up to 2 cups of water to the broth as needed or add more vegetable broth
Notes
I serve with bread or rolls for an extra treat.
Optional toppings: vegan parmesan or regular parmesan
Easy Vegetarian Minestrone Soup Instructions:
1. Saute your “rue” of 2 celery, 3 carrots, 1 garlic clove, and 1/4 cup of onion until the colors are bright in a large pot.
2. Add the vegetable broth and seasonings. If you are wanting to slow cook the vegetables, turn the burner on low for approx. 1 hour. If you want them to cook fast, turn the burner on high until boiling, then leave on med-high heat until the vegetables are tender
3. Add the beans
4. Add the 2-3 tablespoons of tomato sauce (taste after 2 tablespoons)
5. Once the soup vegetables are tender, add the pasta and follow the boiling pasta directions.
6. Once the pasta and veggies are almost cooked, turn down the heat and add 1/2 cup of kale. Cook until wilted (omit for picky eaters or replace with chicken or another bean).
7. Make up some biscuits and be prepared not to have any leftovers for this meal! Unless you’re smart and doubled the recipe. 😉
Thanks for reading and talk to you next week!
Eat Clean, Eat Well,
Michaell
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Minestrone is an all time favorite of mine. We would eat it frequently when I was growing up, which means I have such happy memories associated with it. Cannot wait to make it again 🙂
Lauren recently posted…Orange Zest Cake
Hi Lauren,
Me too!! It’s such an easy dish to make but so homey. I love that it can be sophisticated and simple all at the same time. What a great dish to grow up with! Thanks for commenting Lauren!
Foodscape recently posted…Easy Vegetarian Minestrone Soup (vegan & gluten-free)
This looks so delicious and hearty and filling! I love minestrone soup, it is so filling and comforting. Love all the colors and veggies you got going on here and love that it is vegan, win-win!
The Vegan 8 recently posted…Lime and Cornmeal Crusted Potatoes
It is SO hearty and filling. This dish belongs in the vegan winter dinner rotation for sure! A rainbow full of nutrients. Thanks for commenting Brandi 🙂
Foodscape recently posted…Easy Vegetarian Minestrone Soup (vegan & gluten-free)
Hi Michael! This soup looks so scrumptious, I confess, when I go to the Olive Garden (I’m so glad I’m safe saying that I like the Olive Garden on this blog!! Haha. Yours looks even better than theres ~ and that’s saying a lot because I do so love their Minestrone soup. Thank you for this inspiration!
Laura recently posted…Make the most of your patio space.