Soups & Stewsbellyfull4.9
Minestrone Soup
Made with small pasta and loads of veggies in a tomato broth base, this easy vegetarian minestrone soup is a satisfying, filling dinner!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Warm the olive oil in a large dutch oven pot over medium heat. Once hot, add the onion, carrot, and celery; sauté, stirring occasionally, until the onion turns soft and translucent, about ⏱️ 3-5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about ⏱️ 20 seconds.
olive oil2 tablespoonsdiced onion1 cupdiced carrot1 cupdiced celery1 cupgarlic (minced)2 cloves
2
Add the potatoes and zucchini; mix everything together.
medium zucchini (1/2 inch-diced)1
3
Add the tomato paste, thyme, and oregano; mix together.
thyme (roughly chopped)1 teaspoon
4
Add the vegetable broth, diced tomatoes (with their juice), water, bay leaves, salt, and pepper; stir to combine. Bring to a boil, then reduce the heat to a very light simmer for ⏱️ 15 minutes.
vegetable broth6 cupswater1 cupbay leaves2
5
Stir in the pasta, kidney beans, and kale. Bring to a gentle bubble and simmer for about ⏱️ 15 minutes until the pasta is cooked, but not mushy.
chopped kale (or spinach)2 cups
6
Add the butter and mix until melted.
7
Serve immediately with fresh chopped parsley, freshly grated parmesan, and some rustic bread to mop up the broth!
fresh chopped parsley (, for serving (optional))grated parmesan ( , for serving (optional))
Nutrition Facts
calories
255 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
1163 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
8 mg
carbohydrate Content
41 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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