Easy Minestrone Soup Recipe

Easy Minestrone Soup Recipe is richly flavored and loaded with fresh organic vegetables. This is a vegetarian minestrone soup that your whole family will love!

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew

HEALTHY MINESTRONE SOUP

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew.  You could serve this healthy minestrone soup with basil pesto (I love adding pesto to my soups) or Parmesan shavings and plenty of warm crusty Italian Garlic Bread.

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew

VEGETARIAN MINESTRONE SOUP RECIPE

The list of minestrone soup ingredients is a relatively simple one. I use common ingredients that I typically have on hand.  I’ve used cannelini beans here, but feel free to use chickpeas or kidney beans, or a variety of beans if you prefer.  Or go without altogether.  Quite often minestrone soup is made with macaroni noodles, but I’ve omitted them here.

  • Extra-virgin olive oil
  • Yellow onion
  • Leek 
  • Celery
  • Carrots
  • Garlic
  • Fresh parsley
  • Dried oregano
  • Canned diced tomatoes 
  • Tomato paste
  • Vegetable broth (or chicken broth)
  • Parmesan cheese rind (optional)
  • Canned cannellini beans
  • Kale
  • Zucchini
  • Frozen peas

HOW TO MAKE MINESTRONE SOUP

Making this vegetarian minestrone soup couldn’t be easier and it comes together in just about 45 minutes.

  • Saute onions, celery, carrots, garlic and parsley
  • Stir in the oregano.
  • Pour in the tomatoes, tomatoes, vegetable broth and water.
  • Add the parmesan cheese rind and kale.
  • Simmer for 40-45 minutes.
  • Add the peas and zucchini and cook for another 5 minutes.

VARIATIONS TO THIS HEALTHY MINESTRONE SOUP

  • This is a minestrone soup with kale, but you could easily swap out the kale for baby spinach or Swiss chard
  • Toss in mini turkey meatballs
  • Serve with store-bought ravioli

 

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew

If you know me, you know that soup is my favorite thing to make!  And it’s probably my family’s favorite thing to eat.  I typically make a big pot of soup after church on Sundays.  I love to have a big pot of soup simmering on my stove, making my house smell wonderful and cozy.  And it doesn’t really matter to me what the weather is doing outside.  It could be 100 degrees… I still love my soup!  And I am particularly fond of a big flavorful Italian soup like this one!

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew

MORE ITALIAN SOUP RECIPES YOU’LL LOVE

Italian Lentil Soup

Best Italian Wedding Soup

Italian Chicken Vegetable Soup

Vegetarian Tuscan White Bean Soup

Minestrone Soup with Meatballs

Tomato Chickpea Soup

Summer Squash Soup

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew

Follow THE HARVEST KITCHEN on Pinterest for more great recipes!

 

This Easy Minestrone Soup Recipe  is so jam-packed with vegetables that it could double as a stew
Yield: 6 - 8 servings

Easy Minestrone Soup Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This Easy Minestrone Soup Recipe is richly flavored and loaded with fresh organic vegetables. 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large leek - white and light green parts, finely diced
  • 2 celery ribs, finely minced
  • 2 large carrots, finely minced
  • 4 cloves garlic
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons red wine (optional)
  • 1 tablespoon plus 1 teaspoon dried oregano
  • 1 (14.5 ounce) can of diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 4 cup low-sodium vegetable broth (or chicken broth)
  • 2 cups water
  • 1 ince piece of parmesan cheese rind
  • 1 (14.5 ounce) can cannellini beans, rinsed and drained
  • 1-1/2 cups kale, finely chopped
  • 1/2 cup frozen peas
  • 1 large zucchini, chopped

Instructions

  1. Heat the oil in a large soup pot or Dutch oven.
  2. Add the onions and leeks and cook over medium-low heat, stirring frequently for about 3 minutes or until the onions are tender.
  3. Add the celery, carrots, garlic and parsley and cook for another 3 minutes or until the vegetables are tender.
  4. Stir in the oregano.
  5. Add the tomatoes, tomatoes, vegetable broth and water. Bring to a boil then reduce to a simmer.
  6. Add the parmesan cheese rind and kale. Turn the heat to low and cover the pot with the lid. Simmer for another 40-45 minutes.
  7. Add the peas and zucchini and cook for another 5 minutes.
  8. Serve with parmesan cheese and crusty bread.

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