Minestrone Vegetarian Soup Recipe

Name: Minestrone Vegetarian Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. olive oil; 1 potato, diced; 2 stalks broccoli, diced; 2 green peppers, diced; 2 qt. canned tomatoes; 4 cloves garlic, finely chopped; 1/2 c. uncooked chickpeas or kidney beans (2 c. cooked) or 1 can (15 oz.); 6 c. water (I substitute beef bouillon); 1/2 tsp. dried or finely chopped fresh oregano; 2 tsp. dried basil or 2 Tbsp. finely chopped fresh basil; 1 tsp. dried marjoram or 1 Tbsp. finely chopped fresh marjoram; 1 tsp. dried or finely chopped fresh thyme; freshly ground pepper (as much as you like); 1 wedge green cabbage, cut in bite-size chunks (4 c.); 1/4 c. finely chopped parsley; 2 onions, diced; 2 carrots, diced; 1 tsp. salt; 2 bay leaves; 1/2 c. red wine

Servings: persons

1/3 c. olive oil
1 potato, diced
2 stalks broccoli, diced
2 green peppers, diced
2 qt. canned tomatoes
4 cloves garlic, finely chopped
1/2 c. uncooked chickpeas or kidney beans (2 c. cooked) or 1 can (15 oz.)
6 c. water (I substitute beef bouillon)
1/2 tsp. dried or finely chopped fresh oregano
2 tsp. dried basil or 2 Tbsp. finely chopped fresh basil
1 tsp. dried marjoram or 1 Tbsp. finely chopped fresh marjoram
1 tsp. dried or finely chopped fresh thyme
freshly ground pepper (as much as you like)
1 wedge green cabbage, cut in bite-size chunks (4 c.)
1/4 c. finely chopped parsley
2 onions, diced
2 carrots, diced
1 tsp. salt
2 bay leaves
1/2 c. red wine

1
Measure the chickpeas or kidney beans, water and bay leaves into a medium-size pot.
2
Bring to a boil, then reduce the heat and simmer, partially covered, for about 2 to 3 hours or until the beans are tender.
3
In a soup pot, heat the olive oil.
4
Toss in the onions and garlic and saute for about 5 minutes.
5
Add the peppers and saute for 5 minutes more.
6
Reduce the heat and add the herbs, salt and pepper.
7
Saute for 5 minutes more, stirring frequently to keep it from sticking.
8
Add the other vegetables, one at a time, letting each vegetable cook down as you chop the next one.
9
If the vegetables start to stick, add a bit of juice from the tomatoes. You can add any other vegetables you like.
10
Zucchini, green peas, corn and chopped fresh spinach are especially good.
11
Crush the canned tomatoes with your hand or the back of a spoon to get small pieces.
12
Add the tomatoes to the soup and simmer for 15 minutes. Add the wine and continue to simmer.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 c. olive oil, 1 potato, diced, 2 stalks broccoli, diced, 2 green peppers, diced, and more.

Yes, Minestrone Vegetarian Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestrone Vegetarian Soup

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