Vegetarian Minestrone

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

I love a flavorful minestrone on a cold night. The herbs compliment each other wonderfully. Serve with garlic breadsticks and an Italian salad.

Ingredients Nutrition

Directions

  1. In a large soup pot over high heat, combine drained beans, tomatoes, tomato juice, stock, water, onion, carrot, celery, parsley, salt, basil, thyme, oregano, and pepper.
  2. Bring to a boil, reduce heat to medium-low, and simmer, covered, 1 hour and 15 minutes.
  3. Add cabbage, zucchini, and macaroni and cooked, covered, until macaroni and vegetables are tender, about 20 minutes.
  4. For a thicker soup, remove about 1 cup vegetables and puree in a food processor or blender.
  5. Return to soup pot and simmer, uncovered, until blended. Ladle into bowls and top with Parmesan cheese and garlic croutons.

Reviews

(2)
Most Helpful

Thankyou for posting! I recently made minestrone which was so good, but I didn't bookmark the recipe. This is almost exactly what I did and it was sooo good! Thanks! I like your ratio of tomato juice to broth, I will make it this way this time, I'm sure it will be great!

Kimberly D. November 07, 2009

Yay! I loved this soup. You get 5 stars. It was even better the next day! ***Any vegetarians out there you might like to pop into our group at Yahoo under groups: vegetarian_group

DragonShoes October 08, 2005

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