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Hearty Vegetarian Minestrone

4

0 min

Hearty Vegetarian Minestrone

Hearty Vegetarian Minestrone Photo 1

Time

0 min

Serving

8 persons

Calories

293

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Ingredients

  • extra-virgin olive oil: 2 Tbsp
  • onion: 1 piece (diced)
  • garlic: 4 clove (minced)
  • carrots: 3 piece (diced)
  • stalks celery: 4 piece (diced)
  • frozen cut green beans: 0.5 pack (10 ounce pack)
  • oregano: 1 tsp (dried)
  • basil: 1 tsp (dried)
  • salt and ground black pepper: (to taste)
  • tomatoes: 1 can (28 ounce can, diced)
  • tomatoes: 1 can (14 ounce can, crushed)
  • vegetable broth: 6 cups
  • water: 0.25 cup (or as needed)
  • kidney beans: 1 can (15 ounce can, drained)
  • cannellini beans: 1 can (15 ounce can, drained and rinsed)
  • elbow macaroni: 1 cup
  • vegan shredded Parmesan-style cheese: 0.33333 cup
  • fresh basil: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

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  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
    Hearty Vegetarian Minestrone Photo 2
  2. Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
    Hearty Vegetarian Minestrone Photo 3
  3. Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
    Hearty Vegetarian Minestrone Photo 4
  4. Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
    Hearty Vegetarian Minestrone Photo 5

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