VEGETARIAN MINESTRONE

Vegetarian Minestrone image

This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 medium onion, diced
1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well
1 medium carrot, sliced crosswise 1/4 inch thick
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
1/4 small head cabbage, halved lengthwise and shredded
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 can (14.5 ounces) diced tomatoes
Coarse salt and ground pepper
1 can (19 ounces) kidney beans, drained and rinsed
4 ounces small elbow macaroni
Grated Parmesan cheese, for garnish

Steps:

In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.

Nutrition Facts : Calories 312 g, Fat 5 g, Fiber 10 g, Protein 13 g

*** Explore more Vegetarian Minestrone Recipes »

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