Vegetarian Minestrone

“I love a flavorful minestrone on a cold night. The herbs compliment each other wonderfully. Serve with garlic breadsticks and an Italian salad.”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

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.

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