This is the best vegetarian minestrone soup, hearty, healthy, and easy to make. This can easily be vegan, just leave out the parmesan. You can sub brewers yeast to get a cheesy flavor.
I love soup and I love making soup!!! It is very satisfying making soup and it can also be very economical because it is a good way to use vegetables and leftovers.
I really like everything about minestrone soup and I still remember one of the first times I ate it. It was at a little deli outside St. Augustine Florida. What they did was genius! They cut up the heals of their Italian lunchmeats and added them to the soup. It was so good and made a substantial lunch!
Simple, Healthy, and Awesome!
This is the best vegetarian minestrone soup, did I say, this is the best minestrone soup! The recipe has a lot of ingredients but most of them are already in your pantry.
Our minestrone soup recipe is straight forward and super easy. I have served this on many caterings and everyone loves it. Vegetable seasoning like the one below should be in every pantry!
Whatcha Need….
- 3/4 cup chopped onion
- 3/4 cup diced carrot
- 1/2 cup chopped celery
- 1 small/medium zucchini diced 1/2 inch
- 4 cloves garlic minced
- 1 14 ounce can diced tomatoes
- 2 tbsp tomato paste
- 5 cups water or broth (I use the vegetarian seasoning wit water it add umami and salt)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 2 bay leaf
- 1 can cannelloni beans or your favorite white bean (don’t drain)
- 1 can kidney beans (don’t drain)
- 1/2 cup before cooking ditalini pasta but you can substitute small shells. cook al dente
- 1/2 cup green beans cut 1/2 inch pieces
- 1 bunch spinach roughly chopped. I use half a bag of washed spinach
- 1/2 tsp black pepper
- salt or veggie seasoning to taste (I prefer veggie seasoning)
- 2 tbsp parmesan skip if vegan or add brewers yeast for a cheesy flavor
Here We Go
I like to cook the pasta separately so it doesn’t blow up in the broth so cook the pasta.
COMES TOGETHER VERY QUICKLY
- sauté your veggies for a couple minutes onion, carrot, zucchini, and garlic
- add tomatoes, tomato paste, broth (water), herbs (oregano, basil, thyme, bay leaf) and black pepper
- add the water and veggie seasoning or veggie broth. Taste to adjust the salt, the veggie seasoning is being used instead of salt. It gives a great umami flavor to the broth.
- Let it simmer for about 5 minutes so the flavors can meld.
- drain the beans and add them to the broth. No need to rinse.
- take it off the heat and stir in the spinach and the pasta
- add the parmesan
- adjust the salt and pepper
So Good, So Healthy, So Comforting
Serve it with a nice bread and salad or one of the recipes below.
Super Easy Great Meatballs With A Special Tip
The Best Chicken Gyro Salad
Best Affordable Restaurant Quality Pork Steak
Best Minestone Soup
Hearty, Comforting, and Delicious!
- 3/4 cup chopped onion
- 3 tbsp olive oil
- 3/4 cup diced carrot
- 1/2 cup diced celery
- 1 small zuchinni diced
- 4 cloves garlic minced
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 5 cups vegetable broth or water (use water and vegetarian seasoning. Read above! This should be in your pantry!!!)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 can cannellini beans
- 1 can kidney beans
- 2 cups cooked datallini pasta ot small shells (about 3/4 cup dried pasta)
- 1/2 cup green bean 1/2 inch pieces
- 1 bunch spinach roughly chopped (I use a half bag of washed spinach)
- 1/2 tsp black pepper
- salt to taste but I suggest the vegetarian seasoning. It provides a lot of umami.
- parmesan or brewers yeast
sauté your veggies for a couple minutes onion, carrot, zucchini, and garlic
add tomatoes, tomato paste, broth (water), herbs (oregano, basil, thyme, bay leaf) and black pepper.
add the water and veggie seasoning or veggie broth
Let it simmer for about 5 minutes so the flavors can meld.
drain the beans and add them to the broth. No need to rinse.
take it off the heat and stir in the spinach and the pasta
add the parmesanadjust the salt and pepper