Best Vegetarian Minestrone Soup For The Winter Vegan Friendly Recipes

VEGETARIAN MINESTRONE

Vegetarian Minestrone image

Provided by Valerie Bertinelli

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
Photograph Courtesy of Time Inc. Books/Alison Miksch.

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP

Uncle Bill's Vegetarian Minestrone Soup image

Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Steps:

Heat oil in a large saucepan over medium-high heat.
Add chopped onion and sauté for 4 minutes or until just lightly browned.
Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
Add macaroni, cover and cook an additional 10 minutes.
Adjust spices to suit your taste.
Serve hot.

VEGETARIAN MINESTRONE SOUP

Vegetarian Minestrone Soup image

This recipe for low-fat vegetarian and vegan minestrone soup is slowly simmered for maximum flavor and is a perfect light lunch or dinner soup.

Provided by Jolinda Hackett

Categories Side Dish Soup

Time 1h30m

Yield 6

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
4 cups tomatoes (diced)
1 tbsp. fresh basil (chopped)
1/2 tsp. oregano
2 carrots (chopped)
2 stalks celery (chopped)
1/2 onion (chopped)
3 zucchini (chopped)
Optional: 1 cup green beans (chopped)
3 cloves garlic (minced)
1 bay leaf
Salt (to taste)
Pepper (to taste)
1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

Steps:

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
Enjoy!

Nutrition Facts : Calories 115 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 754 mg, Sugar 8 g, Fat 1 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g