Breakfast, Lunch, Dinner, and Everything in Between!

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June 07, 2009

Easy Vegetarian Minestrone Soup

This is really a tasty soup. I love making it in the summer with fresh tomatoes, but here is a variation that you can make year-round.

Unlike some soups that sound like they should be vegetarian friendly, this soup really is (I used water in the tomato base, not chicken broth).

What you need:
1 large can, and 1 small can of Italian Seasoned Diced Tomatoes (or you could use 3 small cans).
1 can of Chick Peas
1 can of Red Kidney Beans
1 small can of Mushrooms (I used Portabella Mushrooms.)
1 large Onion, chopped
3 cloves of Garlic, minced (1-3 teaspoons of the refrigerated minced garlic will work.)
A medium sized handful of frozen Green Beans (you could use fresh beans)
1-2 large handfuls of pasta "shells" (Think of the Cheese and Shells, mac-n'-cheese noodles.)
Water (I fill 2-3 of the empty Tomato cans with water and just pour it in.)
8 Fresh Basil leaves, chopped (Or approximately a tablespoon of the dried seasoning.)
1/3-1/2 cup of Parmesan Cheese
1-2 teaspoons of Oregano
1-2 Tablespoons of Cornstarch or Flour to thicken the broth.
Salt and Pepper to taste.

**Optional** Although corn is not traditionally used in Minestrone, I love it so much that I threw a small handful of frozen corn into the pot.

If you'd like your soup to have a little bite, add some Cracked Red Pepper to taste.

Step 1. Chop your onion and mince your garlic.

Step 2. Pour all the cans, water, and your chopped onions and minced garlic into a large pot. Bring to a boil.

Step 3. Once boiling (about 10-15 minutes), add the pasta "shells," and reduce the heat to Medium-Low.

Step 4. Season your soup with the Basil, Oregano, Salt and Pepper. Slowly, add in the cornstarch or flour to thicken the broth. (Add these in slowly, or you'll make little dumplings.)

**Tip** If you'd like to add more cornstarch or flour, do so sparingly. If you add too much and your broth is too thick, add a little more water.

Step 5. Let the soup simmer for at least 20 minutes, but I often will leave it for an hour or two, stirring occasionally.

Serve the soup with a tasty roll, or with some crackers.

Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.


  1. how many people does this serve?

  2. I'd say that it makes 8-12 bowls, depending on the size of the bowls, and the amount of water you add in--I like mine a little on the stew side (less water).

    I love making this amount, because it leaves me with quite a few leftovers. Then I will re-season a little; usually giving it more of a bite, and will add a little mozzarella.

    Also, it freezes well. :)

  3. i made this today, and it was EXCELLENT.
    great flavor, etc.

    the one thing i did differently was taking some of the broth out while it was simmering and adding cornstarch to it, so that it would be more thick. definitely made it a lot more cohesive.

    thanks for the awesome recipes!

  4. I'm glad you enjoyed it! :) It's definitely one of my favorite soups.

    Also, thanks for mentioning the cornstarch, because I had added a little flour to do the same, but forgot to post that as an ingredient. XD