Boca Vegetarian Minestrone Soup Recipes

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BOCA VEGETARIAN MINESTRONE SOUP RECIPE



BOCA Vegetarian Minestrone Soup Recipe image

Whip up comfort food at its best with our BOCA Vegetarian Minestrone Soup Recipe. This vegetarian minestrone soup recipe includes pasta and veggies.

Provided by My Food and Family

Categories     Special Diets

Time 40m

Yield 14 servings, 1 cup each

Number Of Ingredients 7

2 qt. (8 cups) water
2 cans (14-1/2 oz. each) Italian-style diced tomatoes, undrained
1 pkg. (10 oz.) frozen chopped spinach
2 cups frozen BOCA Veggie Ground Crumbles
2 carrots, chopped
1 onion, chopped
1 cup farfalle (bow-tie pasta), uncooked

Steps:

  • Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.
  • Simmer on medium-low heat 15 to 20 min. or until crumbles are heated through (160ºF) and carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta. Stir into soup.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

VEGETARIAN MINESTRONE SOUP



Vegetarian Minestrone Soup image

This recipe for low-fat vegetarian and vegan minestrone soup is slowly simmered for maximum flavor and is a perfect light lunch or dinner soup.

Provided by Jolinda Hackett

Categories     Side Dish     Soup

Time 1h30m

Yield 6

Number Of Ingredients 14

4 cups vegetable broth
4 cups tomatoes (diced)
1 tbsp. fresh basil (chopped)
1/2 tsp. oregano
2 carrots (chopped)
2 stalks celery (chopped)
1/2 onion (chopped)
3 zucchini (chopped)
Optional: 1 cup green beans (chopped)
3 cloves garlic (minced)
1 bay leaf
Salt (to taste)
Pepper (to taste)
1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

Steps:

  • Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
  • Enjoy!

Nutrition Facts : Calories 115 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 754 mg, Sugar 8 g, Fat 1 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

HEARTY VEGETARIAN MINESTRONE



Hearty Vegetarian Minestrone image

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.

Provided by Shannon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h5m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Steps:

  • 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.
  • 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.
  • 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.
  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g

VEGETARIAN MINESTRONE SOUP



Vegetarian Minestrone Soup image

Make and share this Vegetarian Minestrone Soup recipe from Food.com.

Provided by shezashark

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (15 1/2 ounce) can small red kidney beans, undrained
1 (15 1/2 ounce) can black beans, undrained
1 (28 ounce) can organic diced tomatoes, undrained
4 cups water
2 small green zucchini, diced
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
2 garlic cloves, chopped fine
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons salt
fresh ground pepper
1 tablespoon olive oil
1/4 cup ditalini

Steps:

  • Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
  • Add the garlic and cook 1 minute.
  • Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
  • Add tomatoes and beans and ditalini and simmer for another 10 minutes.
  • Check seasoning and add salt to taste.

Nutrition Facts : Calories 385, Fat 5, SaturatedFat 0.8, Sodium 1354.6, Carbohydrate 69.2, Fiber 20.2, Sugar 11.4, Protein 20.4

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP



Uncle Bill's Vegetarian Minestrone Soup image

Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add chopped onion and sauté for 4 minutes or until just lightly browned.
  • Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  • Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  • Add macaroni, cover and cook an additional 10 minutes.
  • Adjust spices to suit your taste.
  • Serve hot.

KARI'S VEGETARIAN MINESTRONE



Kari's Vegetarian Minestrone image

High in flavor! Strictly vegetarian minestrone with a flavorful kick! Serve with croutons or French bread.

Provided by Kari

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h45m

Yield 6

Number Of Ingredients 18

3 tablespoons olive oil, or more to taste
3 cloves garlic, minced
½ medium onion, chopped
1 cup chopped baby carrots
1 large zucchini, chopped
4 medium mushrooms, sliced
1 medium potato, peeled and diced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup shredded fresh spinach
3 cups vegetable broth
2 ½ cups water
1 (15 ounce) can kidney beans
2 tablespoons dried basil
1 tablespoon dried oregano
1 pinch ground thyme
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Saute oil and garlic in a large pot over medium-low heat until fragrant, about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes, followed by zucchini, mushrooms, and finally potato. Add more oil if necessary.
  • Stir in diced tomatoes, tomato sauce, and spinach; cook for 3 minutes. Stir in vegetable broth, water, kidney beans, basil, oregano, thyme, cayenne, salt, and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 30.5 g, Fat 7.7 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 1 g, Sodium 730.2 mg, Sugar 7.7 g

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 13

1 tablespoon olive oil, plus more for drizzling
1 medium onion, diced
1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well
1 medium carrot, sliced crosswise 1/4 inch thick
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
1/4 small head cabbage, halved lengthwise and shredded
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 can (14.5 ounces) diced tomatoes
Coarse salt and ground pepper
1 can (19 ounces) kidney beans, drained and rinsed
4 ounces small elbow macaroni
Grated Parmesan cheese, for garnish

Steps:

  • In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
  • Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
  • Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.

Nutrition Facts : Calories 312 g, Fat 5 g, Fiber 10 g, Protein 13 g

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