Super Quick Easy Vegetable Minestrone Inspired Soup Recipes

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EASY MINESTRONE SOUP



Easy Minestrone Soup image

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
⅔ cup diced onion
3 cloves garlic, minced
4 cups vegetable broth
1 ¾ cups jarred marinara sauce
¼ cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.5 ounce) can great northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
  • Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
  • Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g

MINESTRONE VEGETABLE SOUP



Minestrone Vegetable Soup image

A good soup to use up vegetables.

Provided by Shelly Culp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups rotini pasta

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
  • Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g

EASY VEGETABLE MINESTRONE SOUP



Easy Vegetable Minestrone Soup image

From FoodTV.ca, this makes a great dinner accompanied by lots of parmesan cheese and warm garlic bread.

Provided by Irmgard

Categories     Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons garlic, minced
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (19 ounce) can mixed beans (I use Unico Bean Medley)
2 tablespoons tomato paste
2 teaspoons italian seasoning
1/8 teaspoon black pepper
1/4 cup parmesan cheese, grated
1/4 cup basil pesto
2 cups macaroni

Steps:

  • Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
  • Cover and cook on low for 8 to 10 hours.
  • Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
  • Drain the macaroni and stir it into the soup.
  • Serve topped with parmesan cheese.

Nutrition Facts : Calories 298.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.5, Sodium 416.9, Carbohydrate 57.8, Fiber 7, Sugar 9.1, Protein 11.9

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY



Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

  • Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  • Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  • Bring to a boil.
  • Place the lid on the pot, and simmer for 45 minutes.
  • Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  • Allow to cool before serving.
  • Enjoy

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