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.
On another note…drumroll please! I got a new camera! If you don’t already know this, I am using my iPhone for all of my pictures. But no more!
I am thrilled to say I just got my first real DSLR camera. If you want to take a look, check out this link. If you are thinking about getting a DSLR, I highly recommend this model. After a lot of research, this one gives the most bang for your buck. Really, it’s pretty similar to the current model, minus the wifi (connect to your iPad/iPhone) capabilities. This also means I may start working on youtube videos at some point. Here is a little cheaper deal if you are interested in the d7000 body.
- 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
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,
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