Description
My vegetarian Minestrone Soup Recipe is packed with beans, vegetables, pasta and so much flavor. This hearty soup will fill you up with healthy ingredients that your body especially needs during the cold weather season. Serve this cozy minestrone soup with parmesan cheese and crusty bread for an easy, one pot, lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrot
- 3-4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1 cup diced potato
- 1 cup diced squash*
- 1 cup chopped green beans, about 1/2 an inch in length
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 8-10 cups vegetable broth, depending on how brothy you like your soup
- 1 rind of fresh parmesan cheese (optional)
- 1 1/2 cups al dente cooked pasta
- 1 cup chopped kale
- Salt and red pepper flakes, to taste
- Parmesan cheese for topping, if desired
Instructions
- Heat an extra large soup pot over medium heat and add the olive oil. Once oil is hot, add in the diced onion, celery, carrot and a pinch of salt. Cook until vegetables are softened, about 5 minutes, and then add in the garlic, thyme and dried oregano. Cook for another 2-3 minutes, until fragrant.
- Next, add in the diced potato, squash and green beans, alongside the drained beans and can of tomatoes (juice included). Add in big pinch of salt and red pepper flakes (to taste) and stir everything together well. Next, pour in the vegetable stock and add in the parmesan cheese rind (optional). Mix all ingredients together well.
- Place the lid on and bring soup to a simmer. Simmer soup until all vegetables are fork tender, about 20 – 25 minutes, stirring occasionally. Add in the cooked pasta and chopped kale and cook for another 3-4 minutes until pasta is warmed through. Give the soup a taste and add any extra salt or pepper needed.
- Serve soup immediately and enjoy with a topping of parmesan cheese and fresh parsley, if desired. Soup can be stored in the refrigerator for about 5 days and in the freezer for up to 3 months.
Notes
*You can use whatever kind of squash you like, I used a kobucha squash and it worked well. Other options are butternut squash, acorn squash or even something like zucchini and summer suash.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
