VEGETARIAN MINESTRONE SOUP RECIPES

MINESTRONE SOUP | JAMIE OLIVER RECIPES

Minestrone soup | Jamie Oliver recipes image

This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.

Total Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

4 rashers of higher-welfare smoked streaky bacon optional
olive oil
1 clove of garlic
2 small onions
2 fresh bay leaves
2 carrots
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of quality plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese to serve
extra virgin olive oil

Steps:

1. Put a large shallow casserole pan on a medium-high heat.
2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
3. Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
4. Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
8. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

Nutrition Facts : Calories 171 calories, FatContent 3.7 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 8.1 g protein, CarbohydrateContent 28.5 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0.8 g salt, FiberContent 5.4 g fibre

MINESTRONE SOUP – INSTANT POT RECIPES

Minestrone Soup – Instant Pot Recipes image

The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.

Provided by Jeffrey Eisner

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 servings

Number Of Ingredients 20

Ingredients

3 tbsp extra-virgin olive oil
1 Spanish onion (or yellow, diced )
2 large carrots (peeled and sliced into 1/4 inch disks and then into quarters)
3 celery ribs (sliced)
1 Zucchini (sliced into 1/4 inch disks and then into quarters)
3 garlic cloves (minced or pressed)
6 cups vegetable broth
28 oz can crushed tomatoes ( I like San Marzano)
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans (drained and rinsed)
15 1/2 oz can cannellini beans (drained and rinsed)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp black pepper
2 tsp seasoned salt
1 cup pipette pasta (ditalini or mini shells work well here too)
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese (for serving (optional))

Steps:

Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

More about "vegetarian minestrone soup recipes"

EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving

1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
7. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
8. Remove and discard any tough stalks bits from the greens, then roughly chop.
9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
12. Add a splash more stock or water to loosen, if needed.
13. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

See details

MINESTRONE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Cuisine italian
Calories 260 per serving

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

See details

MINESTRONE SOUP | JAMIE OLIVER RECIPES

This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving

1. Put a large shallow casserole pan on a medium-high heat.
2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
3. Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
4. Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
8. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

See details

MINESTRONE SOUP – INSTANT POT RECIPES

The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.
From recipes.instantpot.com
Reviews 5
Cuisine Italian

Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

See details

EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
7. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
8. Remove and discard any tough stalks bits from the greens, then roughly chop.
9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
12. Add a splash more stock or water to loosen, if needed.
13. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

See details

MINESTRONE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

See details

MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTA…

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
From skinnytaste.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Soup
Cuisine American
Calories 190 kcal per serving

Instant Pot Directions:

See details

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES RECIPE ...

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.
From foodnetwork.com
Reviews 4.3
Total Time 4 hours 15 minutes
Category main-dish
Cuisine italian

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

See details

MINESTRONE SOUP RECIPE - BBC FOOD

This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe.
From bbc.co.uk
Reviews 4.9
Cuisine Italian

Season to taste with salt and pepper before serving.

See details

MINESTRONE SOUP – INSTANT POT RECIPES

Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

See details

EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
7. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
8. Remove and discard any tough stalks bits from the greens, then roughly chop.
9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
12. Add a splash more stock or water to loosen, if needed.
13. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

See details

10 VEGETARIAN SOUP RECIPES - FANNETASTIC FOOD

Mar 01, 2022 · Vegan Minestrone Soup. This veggie-packed minestrone soup is an old favorite of mine! It’s super flavorful, nutrient-rich, and easy to make. You can easily swap in your favorite vegetables, or whatever you have on hand. Plus, it happens to be vegan! ... And there you have it: some of my favorite vegetarian soup recipes…
From fannetasticfood.com

See details

27 HEALTHY VEGETARIAN SOUP RECIPES - COOKIE AND KATE

Jan 25, 2021 · 7) Classic Minestrone Soup. Easily gluten free and easily vegan (skip the cheese) “Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup …
From cookieandkate.com

See details

MOST POPULAR VEGETARIAN AND VEGAN SOUP RECIPES

Jun 29, 2020 · The Spruce Oil-free, low- fat, and high-fiber, vegetarian minestrone soup can be served either as a side or as an entree. Slowly simmered for maximum flavor, cook a bountiful of vegetables in broth for 45 minutes, then add short pasta of your choice and let the soup …
From thespruceeats.com

See details

30+ VEGETARIAN SOUP RECIPES FOR WEIGHT LOSS | EATINGWELL

Jan 13, 2022 · This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest in single-serve portions. That way you always have an easy, delicious vegetable soup …
From eatingwell.com

See details

MINESTRONE SOUP RECIPE | ALLRECIPES

This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks …
From allrecipes.com

See details

MINESTRONE SOUP {OLIVE GARDEN COPYCAT} - BELLY FULL

Jan 03, 2022 · Copycat Olive Garden Minestrone Soup. I love recreating restaurant recipes at home – our copycat Zuppa Toscana and Broccoli Cheddar Soup are in regular rotation at my house, and today I’m adding another to the mix – Easy Minestrone Soup! This is a copycat Olive Garden minestrone soup …
From bellyfull.net

See details

30+ VEGETARIAN SOUP RECIPES FOR WEIGHT LOSS | EATINGWELL

See details

MINESTRONE SOUP RECIPE | ALLRECIPES

See details

VEGETARIAN SOUP RECIPES - COOKIE AND KATE

From classic minestrone soup to vegetarian pho, you'll find just what you're craving here. Cream of Broccoli Soup. Tortilla Soup. Southwestern Corn Chowder. Broccoli Cheese Soup. Creamy Roasted Carrot Soup. Pasta e Fagioli (Italian Pasta and Beans) ... Our free email newsletter delivers new recipes …
From cookieandkate.com

See details

MINESTRONE SOUP {OLIVE GARDEN COPYCAT} - BELLY FULL

See details

MINESTRONE SOUP - JO COOKS

Feb 17, 2022 · Easy Minestrone Soup. It’s time for a healthy meal that will make you feel good from the inside out! As you know, I cook with lots of meat, especially chicken, but every once in a while I crave a good vegetarian meal.This soup is a favorite in my veggie repertoire. Deep, rich flavors with loads of goodies in every bite.. Variations of this simple vegetable soup …
From jocooks.com

See details

MINESTRONE SOUP - RECIPETIN EATS

Jul 06, 2020 · Minestrone Soup is the sort of soup that keeps life interesting – it’s filled to the brim with a variety of vegetables, potato, beans and pasta, in a thick tomato broth that’s full of savoury flavour. Nobody ever leaves the table dissatisfied after hoovering down a bowl of this! Minestrone Soup
From recipetineats.com

See details

CLASSIC MINESTRONE RECIPE - MARTHA STEWART

This is the best soup I have ever made and my daughters who enjoy vegetarian meals are thrilled too. For those who want to add pasta, I suggest making some in a seperate pot and add to each bowl of soup …
From marthastewart.com

See details

10 VEGETARIAN SOUP RECIPES - FANNETASTIC FOOD

See details

MINESTRONE SOUP RECIPE | ALLRECIPES

See details

MINESTRONE SOUP - JO COOKS

See details

VEGETARIAN SLOW COOKER RECIPES | ALLRECIPES

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup …
From allrecipes.com

See details

HEALTHY BEAN SOUP RECIPES | EATINGWELL

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and …
From eatingwell.com

See details

ALL OUR VEGETARIAN RECIPES | BBC GOOD FOOD

Snuggle up with one of our indulgent, warming meat-free dishes, from soup, lasagne and stew, to deluxe one-pots and lots and lots of cheese. Low-fat vegetarian recipes Pack in the …
From bbcgoodfood.com

See details