Minestrone
Minestrone is an Italian soup made mostly with vegetables, stock, beans, and pasta. This is a lifesaver for vegetarians eating out, especially if you don’t do eggs – most restaurants make it with vegetable stock, but I always check to make sure it is not made with meat stock. The soup is hearty, and very satisfying on a cold and blustery night. And it comes together beautifully with not much effort in about 30-45 minutes.
Servings Prep Time
4-6servings 15minutes
Cook Time
35-45minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
35-45minutes
Ingredients
  • 2tbsp olive oil
  • 1cup chopped onion
  • 1can TomatoesI used a 15-oz can for this quantity
  • 1medium carrot
  • 1handful chopped jicama
  • 1medium zucchini
  • 11/2tsp Salt
  • 1handful Fresh Basil
  • 1/2tsp oregano
  • 1/2tsp Pepper
  • 1can garbanzo beans/chickpeasSub with any beans of your choice
  • 1/4cup dry pastaShort pastas such as penne is good; avoid long ones such as spaghetti
  • 1/4cup Parmesan cheeseoptional; adds wonderful flavor and richness
  • 3-4medium garlic cloves,minced
Instructions
  1. Dice the onions, carrots, zucchini, jicama, and any other vegetables after peeling those that need peeling
  2. Heat oil in a dutch oven/heavy pot
  3. Add onions, garlic and a pinch of salt for the onions and saute over medium heat for about 5 minutes
  4. Add the vegetables that take the longest to cook such as carrots, jicama, eggplant if using, oregano, black pepper and cook covered over low heat for about 10 minutes
  5. Add the quick cooking vegetables such as bell pepper if using, zucchini, basil, and the tomato. Cover and simmer for about 15 minutes
  6. Add the beans and cook for 5 minutes
  7. If you’re using pasta, add it now and cook until pasta is of desired texture
  8. Add more basil – one can never have enough basil
  9. Serve piping hot, topped with parmesan if using and a crusty bread;
Recipe Notes

This recipe was adapted from Mollie Katzen’s Moosewood Cookbook which has beautiful illustrations, and is my go to book for amazing vegetarian soups.

This soup is so much better when you make it at home, and tastes even better the next day.

Make it vegan by passing on the parmesan or by using vegan cheese.

Variations:

  • I had carrots, zucchini, and jicama handy and that’s what I used. Other popular vegetables for a good minestrone are eggplant, green peppers, yellow squash, celery.
  • I used canned garbanzo (after rinsing and draining). If using dry beans, make sure to soak and cook them. Other beans may be substituted.