BOCA VEGETARIAN MINESTRONE SOUP RECIPE
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
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
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
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
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
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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
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
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
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
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
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
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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