Best Vegetarian Minestrone Recipes

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

VEGETARIAN MINESTRONE

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

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.

HEARTY VEGETARIAN MINESTRONE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

EASY SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
• Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
• Add ditalini and cook for 1 more hour. Stir in pesto and serve.

SLOW-COOKER VEGETARIAN MINESTRONE

Steps:

• Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
• Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
• If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

VEGETARIAN MINESTRONE

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.

CROCK POT VEGETARIAN MINESTRONE SOUP

Steps:

• Combine all ingredients except cheese in slow cooker.
• Cover.
• Cook on Low 6-8 hours or until vegetables are tender.
• Serve topped with grated cheese.

VEGETARIAN MINESTRONE SOUP FOR THE WINTER (VEGAN-FRIENDLY!)

Steps:

• Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
• Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
• Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
• Season to taste with salt and pepper.
• Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
• Stir in the peas and cook for another 5 minutes.
• Stir in the parmesan cheese.
• If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
• I thought it went nice with some fresh-baked garlic bread!

VEGETARIAN MINESTRONE SOUP

Steps:

• Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
• Add the garlic and cook 1 minute.
• Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
• Add tomatoes and beans and ditalini and simmer for another 10 minutes.
• Check seasoning and add salt to taste.

VEGETARIAN SLOW-COOKER MINESTRONE

Steps:

• Place beans, carrots and garlic in slow cooker sprayed with cooking spray. Add broth; stir. Cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
• Stir in pasta and pesto sauce; cook, covered, on LOW 30 min. (or on HIGH 15 min.).
• Add spinach and lemon juice; stir. Serve topped with cheese.

KARI'S VEGETARIAN MINESTRONE

Steps:

• Saute oil and garlic in a large pot over medium-low heat until fragrant, about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes, followed by zucchini, mushrooms, and finally potato. Add more oil if necessary.
• Stir in diced tomatoes, tomato sauce, and spinach; cook for 3 minutes. Stir in vegetable broth, water, kidney beans, basil, oregano, thyme, cayenne, salt, and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.

BOCA VEGETARIAN MINESTRONE SOUP RECIPE

Steps:

• Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.
• Simmer on medium-low heat 15 to 20 min. or until crumbles are heated through (160ºF) and carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Stir into soup.

PERFECT VEGETARIAN MINESTRONE WITH OPTIONAL SAUSAGE

Steps:

• In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, for about 5 minutes until soft.
• Add the garlic and saute, stirring, for about 1 minute.
• Add the potatoes, squash, broth, tomatoes, beans, sage, thyme, bay leaves, and Parmesan rind. Continue cooking over medium heat for about 10 minutes, until the soup comes to a boil. Cover, reduce heat to low, and simmer soup for 1 to 2 hours (I prefer 2 hours to really get the flavors mingling).
• About 20 minutes before you're ready to serve the soup, cook the pasta to al dente, according to your package directions. Drain add to the soup along with the zucchini and parsley. Continue to simmer for about 20 minutes, then taste and add additional salt and pepper if desired.
• If adding sausage to all or part of the soup, heat the tablespoon of olive oil in a medium saucepan and brown the sausage completely, breaking it up into small pieces. Remove any excess oil.
• If adding sausage to only half of the soup, ladle just under half of the soup into the saucepan, over the drained sausage. This should be about 4 - 5 cups of soup. If you're adding sausage to the entire batch, just stir it directly into your pot of soup.
• Remove bay leaves, taste again, and adjust seasonings if desired.
• Serve sprinkled with shredded Parmesan cheese, if desired.

VEGETARIAN MINESTRONE

Steps:

• Wash and drain beans. Put in large heavy kettle with 3 quarts water. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand one hour. Bring to a boil again, cover and let simmer 1-1/2 hours. Put oil in skillet, add onion, garlic, celery, and saute for 10 minutes. Do not brown! Add to beans and add tomatoes and salt. Cover, simmer about 45 minutes. Add cabbage, zucchini, and parsley. Simmer about 20 minutes, or until vegetables are tender. Add more pepper and salt to taste.