With a wonderfully herby tomato broth, this easy vegetarian minestrone soup is hearty and full of green beans, kidney beans, kale and pasta.
Making a giant batch of soup that will last through the week is always on my Sunday to-do list during the fall and winter months.
Then, I am set with lunch and/or dinner no matter how hectic things inevitably get in the days ahead.
Nothing feels better than kicking off the week with a fridge full of leftovers, and soup is such a simple way to do that.
Classic minestrone soup is part of my rotation of tomato broths that are filled with vegetables and protein in the form of beans.
My version is easy making the most of pantry ingredients like canned tomatoes and kidney beans along with fresh vegetables such as green beans and hardy leafy greens.
Minestrone is a kind of vegetable soup, but it packs more than veggies in its broth. Along with Italian seasonings like dried rosemary and oregano, it has beans and pasta.
On its own or with a piece of crusty artisan bread, minestrone soup is filling and the kind of vegetarian main that will stick to your ribs. I don’t think twice about serving it as a main for lunch or dinner.
Don’t overwhelm the veggies and beans with big pasta. Small to medium pasta shapes make sense because they are appropriately sized for a spoon.
Try small shells, orecchiette or ditalini.
Also, I always cook the pasta in a separate pot and add it to the soup as I divide it into bowls to serve. This is the best way to avoid soup with soggy noodles.
This is what you need to make this vegetarian minestrone soup:
You can store the soup in an airtight container in the refrigerator for up to 5 days. Always keep the soup and pasta separate.
I like reheating the soup in a saucepan over low heat. When the soup is almost hot enough to eat, add in the cold pasta to warm for a couple minutes in the broth.
To store the soup longer, keep it in the freezer. If you want, you can freeze the soup up to 1 month. Just make another batch of pasta when you’re planning to eat it.
Packed with beans and veggies, this minestrone soup recipe is is so filling that it eats like a meal on its own. If you do want something to with it, I always love a hunk of bread, bonus points if it’s garlic bread. And even better if it’s something Italian like ciabatta or focaccia.
You could also make a grilled cheese sandwich if you want a little something more. Rather than cheddar, use a mix of asiago, provolone and mozzarella.
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With a wonderfully herby tomato broth, this easy vegetarian minestrone soup is hearty and full of green beans, kidney beans, and pasta.
Storing leftovers: Keep the soup and pasta in separate containers. The soup can be refrigerated up to 5 days and frozen up to 1 month.
Warm the soup in a saucepan over low heat. Stir in the cold pasta when the soup is almost warm enough to eat.
Keywords: minestrone soup, vegetarian minestrone soup, minestrone soup with kale
I have been looking for a quick minestrone recipe that’s vegetarian.
★★★★★
Totally the same story at my place. Thank you so much !