• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Veggie Ideas
  • Flans and tarts
  • Pulses
  • Pasta
  • Rice
  • Nuts
  • Cheese
  • Eggs
  • Soups
  • Vegetables
  • Salads
  • Stuffed Vegetables
  • Desserts
  • Biscuits
  • Chocolate
  • Cakes
  • Bread
  • Energy snacks
  • Preserves
  • Drinks
  • Vegan
  • Basics
menu icon
go to homepage
  • Flans and tarts
  • Pulses
  • Pasta
  • Rice
  • Nuts
  • Cheese
  • Eggs
  • Soups
  • Vegetables
  • Salads
  • Stuffed Vegetables
  • Desserts
  • Biscuits
  • Chocolate
  • Cakes
  • Bread
  • Energy snacks
  • Preserves
  • Drinks
  • Vegan
  • Basics
search icon
Homepage link
  • Flans and tarts
  • Pulses
  • Pasta
  • Rice
  • Nuts
  • Cheese
  • Eggs
  • Soups
  • Vegetables
  • Salads
  • Stuffed Vegetables
  • Desserts
  • Biscuits
  • Chocolate
  • Cakes
  • Bread
  • Energy snacks
  • Preserves
  • Drinks
  • Vegan
  • Basics
×

Home » Soups

Vegetarian minestrone soup

25/04/2020 by Judith Leave a Comment

Homemade minestrone soup

Forget shop bought soup, this tasty vegetarian minestrone soup takes only minutes to prepare. This easy minestrone soup recipe makes the most of summer and autumn vegetables and is packed with healthy ingredients. The selection and quantities of vegetables can be varied slightly depending on what you have to hand but be sure to include tomatoes and don't skimp on the sage. For a vegan version, simply use a vegan cheese or omit the cheese altogether.

Jump to Recipe Print Recipe

Ingredients:

  • 1 small carrot
  • About ½ a stick of celery
  • 1 leek
  • About ¼ of a courgette
  • 6 green beans
  • 80g broad beans
  • 4 teaspoons dried sage
  • 400g tin chopped tomatoes
  • 30g soup pasta (or spaghetti broken into short lengths)
  • 350 ml vegetable stock
  • Dash of olive oil
  • Salt and pepper to taste
  • Grated Parmesan or extra mature Cheddar cheese(optional)

How to make vegetarian minestrone soup

Dice the carrot, chop the celery, slice the leek, slice and quarter the courgette and cut the green beans into short lengths.

Heat the oil in a pan. Add the carrot, celery, leek and courgette and cook until soft. Remove from the heat and add the sage. Add the chopped tomatoes, green beans, broad beans, vegetable stock and season with salt and pepper. Bring to the boil and simmer over a low heat for around 30 minutes until the vegetables are cooked. If using an Aga the pan can be placed in the simmering oven for around 1 to 2 hours.

Add the pasta, stir, and simmer for around 10 minutes until the pasta is cooked and then your minestrone will be ready!

Stir in the grated cheese just before serving. If you wish to make a vegan minestrone soup then simply omit the cheese or use a vegan cheese.

Homemade minestrone soup
Homemade vegetarian minestrone soup ready to enjoy!

The above quantities will make approximately 4 servings.

If you wish to prepare in bulk, minestrone can be prepared without the pasta and cheese and stored in the fridge for up to a couple of days. Add the pasta and continue as above before serving.

You may also like to try butternut squash and sweet potato soup, another easy to make and tasty homemade soup.

vegetarian minestrone soup

Vegetarian minestrone soup

Forget shop bought soup, this tasty homemade vegetarian minestrone soup takes only minutes to prepare. The selection and quantities of vegetables can be varied slightly depending on what you have to hand, but be sure to include tomatoes and don't skimp on the sage. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine European
Servings 4
Calories 427 kcal

Ingredients
 
 

  • 1 carrot
  • ½ stick celery
  • 1 leek
  • ¼ courgette
  • 6 green beans
  • 80 g broad beans
  • 4 teaspoon dried sage
  • 400 g chopped tomatoes tinned
  • 30 g soup pasta
  • 350 ml vegetable stock
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon Parmesan grated

Instructions
 

  • Dice the carrot and celery, slice the leek, slice and quarter the courgette and chop the green beans.
  • Heat the oil in a large pan. Add the prepared carrot, celery, leek and courgette and cook until soft.
  • Remove from the heat, add the sage and stir.
  • Add the tin of chopped tomatoes, green beans, broad beans, vegetable stock and salt and pepper and stir.
  • Bring to the boil and simmer over a low heat for around 30 minutes.
  • Add the pasta, stir and simmer until the pasta is cooked.
  • If using cheese, stir in grated Parmesan just before serving.

Nutrition

Calories: 427kcalCarbohydrates: 37gProtein: 9gFat: 26gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 15072mgPotassium: 413mgFiber: 5gSugar: 11gVitamin A: 3160IUVitamin C: 16mgCalcium: 78mgIron: 2mg
Keyword Tomatoes
Tried this recipe?Let us know how it was!
« Stuffed mushrooms with blue cheese
Lentil chilli recipe (vegan chilli) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Copyright © 2021 Veggie Ideas

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok