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Vegetarian Minestrone Soup for the Winter (Vegan-Friendly!)

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“The original recipe is in the Parragon Comfort Foods cookbook, and I altered it to make it vegetarian and also for simplicity and to work with what I had on hand. I don't usually keep Great Northern beans around, but I sure love cannellini and it served up beautifully in this vegan soup. Now us vegetarians don't have to miss out on a delicious Italian comfort classic!”
READY IN:
1hr
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
  2. Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
  3. Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
  4. Season to taste with salt and pepper.
  5. Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
  6. Stir in the peas and cook for another 5 minutes.
  7. Stir in the parmesan cheese.
  8. If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
  9. I thought it went nice with some fresh-baked garlic bread!

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