1/16/12

Vegetarian Minestrone Soup



Soup. I love it because it usually takes 30 minutes or less, prep-to-table and I can throw together some buttermilk biscuits or simple cornbread muffins while the soup is cooking.  This one's a combo of some of my favorite Minestrone recipes. Dinner doesn't get much easier than this. Remember that "New Beginnings: College and Missionary Meals" category? This one qualifies.


Vegetarian Minestrone Soup
A Bountiful Kitchen
print recipe


3 tablespoons olive oil
1 medium onion, chopped (yellow or sweet)
2 cups chopped carrots
1 clove garlic, minced
1 teaspoon each salt and fresh ground pepper
2 cups chopped fresh tomatoes
14 oz can vegetable OR chicken stock, if you aren't concerned about going meatless (check to make sure it's MSG free)
1 cup water
1 cup "ditalini" pasta or other small pasta shape
2 cups chopped zucchini or fresh spinach (optional)*
2 tablespoons tomato paste
1- 15 oz can Great Northern beans, drained
1 tablespoon basil, dried
additional water, if needed

Using a large, heavy stock pot, saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.
Season with salt and pepper.
Add fresh tomatoes, fresh zucchini or spinach, chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans and basil.  Cook just until combined.
If needed, add a little more water to the soup.
Serve immediately with fresh grated Parmesan cheese.

Serves about 4-6.

Tips:
*I add a variety of vegetables to this soup. Adding one to two cups of whatever is in your fridge, such as zucchini, other squash, spinach works well.


16 comments:

  1. Soup is something I could eat all year -- doesn't have to be cold, the weather that is. Actually, I don't like cold soups. Minestrone like this? Any day of the year.

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  2. Your pictures look like it has zucchini and some spices, like basil. Can you tell what you added to the soup? Thanks

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  3. Nat and Rosemary, I know you'll love this!
    Anon, I amended the recipe. Thanks for pointing out that I did not add zucchini on the original written recipe. I often add about two cups of spinach or zucchini to this dish. And yes, I used dried Basil as well. Thanks!

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  5. Is this soup good for leftovers or can it be made ahead of time and reheated? Thanks! The soup looks so yummy and I will definitely be trying this out this week.

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    Replies
    1. Hi Maylene, Yes, this is a great soup for making ahead. I would adjust the cooking time of the pasta to about 5 minutes. Refrigerate and heat up and continue to cook for a few more minutes until pasta is done. You may need to add a little chicken broth to thin the soup.

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  6. that soup is my favorite! i'm drooling now!

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  7. It is vegetarian. With just a little bit of meat... Lovely looking Minestrone, I would try with vegetable stock. Thanks for the recipe.

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  8. By definition this is not vegetarian. It has meat in it. Most vegetarians consider chicken broth to be meat.

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    Replies
    1. Hi Anon. How right you are! Thanks for pointing that out to us. A very simple substitution is vegetable broth. Happy cooking :)

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  9. I grew up in a religion called Seventh Day Adventist & many people were vegetarian {it is encouraged for health reasons}. So there were/are many vegetarian substitutions for things. There is a vegetarian chicken broth substitution called Mckays Chicken Broth. I always use it for recipes which call for Chicken Broth & LOVE it! Just an FYI!! This recipe sounds YUM & perfect for the upcoming fall season!!

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    Replies
    1. Thank you Kera! Great suggestion for a chicken broth substitute!

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    2. Made this soup a couple days ago and were in LOVE!!! YUM!! I tripled the recipe....we had it for dinner, lunch the next day, still have enough for another meal, & shared with my mom!! Served it with a chunk of a baguette!! Thank you!!

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  10. we loved this recipe too! so easy, but so healthy and yum:) we added finely chopped cabbage and cauliflower since we had them, and ended up not having room for the pasta, but didn't miss it with all the other textures going on (i think next time i'll reduce the pepper to 1/2 tsp.) thanks for sharing!

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