So…I was gonna call this recipe post “Easy Minestrone.”
Not gonna lie: there are a lot more.
Apparently, I like the word, “easy.” Which, I suppose, is no real big surprise here.
Well, even if I can’t put it in the title (which is totally killing me right now, by the way!), I want you to know how amazingly easy this minestrone soup is to make.
And eat, too!
I like my minestrone to be bursting with savory flavors and full of hearty vegetables. You’ll notice from the recipe list below that I include a lot of veggies in this soup. That is no accident, my friends. That is pure planned goodness.
If you don’t happen to have one or two of the veggies, don’t worry too much as this soup is quite forgiving.
Since this recipe does yield quite a lot of soup, I usually have it as left-overs for several days. In order to reheat it, I either put it back on the stove or in the microwave and add some more vegetable stock for some extra liquid. It’s just as good as left-overs, if not even better since the flavors really get a chance to release. I just love how it’s guilt-free, hearty, filling and delicious.
Winner! Winner! Vegetarian Dinner!
Did I just say that?
It’s because I can’t say “easy” again. It’s really got me all worked up.
I think I should go now.
Please do yourself a favor and try this soup. It’s meatless. It’s delicious. It’s nutritious.
And, darnit, it’s easy!
- 2 tbsp olive oil
- 1 yellow onion chopped
- 3 large cloves garlic minced
- 1 shallot chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 3 medium red potatoes diced and skin-on
- 5 cups vegetable broth
- 2 large zucchinis sliced in half lengthwise, then sliced into slices
- 1/3 lb fresh green beans cut into thirds
- 1/2 head cabbage chopped
- 1 cup corn kernels frozen
- 28 oz diced tomatoes
- 2 tsp kosher salt plus more to taste
- 1/2 tsp ground black pepper plus more to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp Worcestershire sauce
- 1 15 oz . can kidney beans drained
- 1 15 oz . can cannelloni beans drained
- 1 cup uncooked whole wheat noodles* shell
- optional: grated parmesan for garnish if desired*
- Heat the olive oil over medium-high heat in a large stock pot.
- Add the diced onion and diced shallot and cook for 5 minutes.
- Next, add the diced carrots, celery and potatoes and cook until lightly they’re all nicely browned and almost tender, about 8-10 minutes.
- Add in the minced garlic and cook for one more minute, until that garlic is fragrant.
- Finally, add the vegetable broth, sliced zucchini, green beans, cabbage, corn, diced tomatoes, salt, pepper, basil, oregano, and Worcestershire sauce and bring to a boil.
- Once boiling, reduce to a simmer and cook, covered, for 10-15 minutes, or until all the vegetables are tender. The carrots and potatoes will take the longest to cook.
- Uncover and add the beans and noodles and cook for another 8-10 minutes, or until the noodles are almost tender. (For a healthier minestrone, I like to use organic, whole wheat noodles. Or, if you’d prefer gluten-free, you can easily leave the noodles out.)
- Garnish with grated parmesan cheese, if desired.
* For vegan minestrone, do not garnish with parmesan.
* For gluten-free, omit noodles or use gluten-free pasta.
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This post was last updated on October 2, 2015 to include new images and a recipe video.