Minestrone Soup

AuthorVeggie Fest TeamRating

minestrone soup recipe

Category, CuisineDiets, Yield16 Servings

Enjoy this festive and distinctive soup as a meal in itself or as a first course to an Italian dinner. For a gluten-free version, use one of many available pastas made with rice, quinoa, corn or even lentils—and check your bouillon cube ingredients.

Ingredients

 1 large onion, diced
 1 cup diced celery
 1 garlic clove, minced
 3 tablespoons olive oil
 28 ounces can of tomatoes
 6 ounces can tomato paste
 8 cups water
 4 natural vegetable bouillon cubes
 15 ounces can kidney beans, drained
 8 cups assorted vegetables: chopped carrots, zucchini, cabbage, green beans, fresh spinach, whole peas
 1 teaspoon crumbled dry oregano
 1 teaspoon crumbled dry basil or 1 tablespoon chopped fresh
 1 tablespoon chopped fresh parsley
 2 teaspoons salt or to taste
 Black pepper to taste
 1 ½ cups uncooked elbow macaroni or other small pasta

Instructions

1

Sauté onion, celery and garlic in olive oil in an 8-quart pot until soft. Stir in tomatoes and crush gently. Add tomato paste, water, and bouillon cubes. Mix and bring to a boil.

2

Add your choice of vegetables, kidney beans, oregano, basil, parsley, salt, and pepper. Return to a boil, reduce heat and simmer covered for about 45 minutes. During the last 15 minutes of cooking, add the pasta.

3

Thin with additional water, if needed. Ladle soup into bowls. Top with croutons or toasted garlic bread, and diary or nondairy Parmesan cheese, if desired.

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Ingredients

 1 large onion, diced
 1 cup diced celery
 1 garlic clove, minced
 3 tablespoons olive oil
 28 ounces can of tomatoes
 6 ounces can tomato paste
 8 cups water
 4 natural vegetable bouillon cubes
 15 ounces can kidney beans, drained
 8 cups assorted vegetables: chopped carrots, zucchini, cabbage, green beans, fresh spinach, whole peas
 1 teaspoon crumbled dry oregano
 1 teaspoon crumbled dry basil or 1 tablespoon chopped fresh
 1 tablespoon chopped fresh parsley
 2 teaspoons salt or to taste
 Black pepper to taste
 1 ½ cups uncooked elbow macaroni or other small pasta

Directions

1

Sauté onion, celery and garlic in olive oil in an 8-quart pot until soft. Stir in tomatoes and crush gently. Add tomato paste, water, and bouillon cubes. Mix and bring to a boil.

2

Add your choice of vegetables, kidney beans, oregano, basil, parsley, salt, and pepper. Return to a boil, reduce heat and simmer covered for about 45 minutes. During the last 15 minutes of cooking, add the pasta.

3

Thin with additional water, if needed. Ladle soup into bowls. Top with croutons or toasted garlic bread, and diary or nondairy Parmesan cheese, if desired.

Minestrone Soup