January 30, 2019

Vegetarian Minestrone Soup

It could just be me, but this feels like the coldest Winter we’ve ever had.  Maybe it’s because I semi-recently downsized from a house with a backyard to an apartment without – which means I need to leave my warm, cozy couch to walk my dog in the freezing cold, rather than just let her run around outside.  Or maybe it’s because we’re in the middle of a polar vortex… probably that.  Either way, it’s nice to have an easy, healthy, comforting and hot bowl of soup to come home to after freezing our butts off in the bone-chilling air.  This recipe is my go-to this winter. 

I’ve made various types of vegetable soups and they typically come out bland, leaving me missing something heavier and more indulgent – like a broccoli cheddar.  This recipe on the other hand, packs a huge flavor punch from the long list of herbs in the ingredients and likely the ‘flavor-layering’ (I just coined that term) that go into this soup. 

Minestrone is also super versatile.  You can swap the veggie stock for chicken, if you’re a meat-eater; You can use any shape or type of pasta you like (I used Jovial elbows) or swap the pasta for rice; You can even get creative with the herbs and veggies you add/takeaway.  No matter what, this recipe will be tasty and will warm you from the inside out.

The Tips:

The Recipe:


  1. Melt butter in EVOO in a large Dutch oven/pot over medium heat.
  2. Add onions, carrots, celery and a pinch of salt.  Cook, stirring often for 7-10 minutes until the onion is translucent and there are small brown bits at the bottom of the pot. 
  3. Add the garlic basil, parsley, oregano, thyme and red pepper flake, cooking for another 30 seconds to 1 minute. 
  4. Add the green beans, zucchini and a pinch of salt, cooking until the zucchini softens, 2-5 minutes. 
  5. Add the diced tomatoes and tomato sauce, scraping the brown bits off of the bottom of the pot. 
  6. Stir in the beans, add the bay leaf, salt and pepper.  Add the veggie stock and water.  Cover the soup and bring to a boil.  Uncover and reduce to a gentle simmer for 10-15 minutes. 
  7. Add the pasta and cook just until al dente.  Remove from the heat and add the kale or spinach, allowing it to wilt for about 1-2 minutes.  
  8. Ladle hot soup into bowls and garnish with fresh Parm. 

Notes:  Recipe adapted from Carlsbad Cravings.

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