Vegetarian Minestrone

Wait, is all minestrone vegetarian? Let’s not google it. I’m leaving the title. Also I’m leaving the chicken stock. So it’s not FULLY vegeta- never mind.

This soup is a cold-weather-no-brainer. Beans and pasta for guts, loads of veggies for HAYELTH, some fire-roasted tomatoes because this is rebellion in the middle age, and a hit of lemon because we know how to live.

Let us peepeth.

Honestly, the only prep is the veggie dicin’ and mincin’. A few cans to open, a bag of kale to open, a box of pasta to open and a lemon to cut in half. Can you dig?

(the answer is yes. yes, you can.)

Also I SUCK and completely forgot to get in-process photos. (I was too busy getting video for the reel!)

Actually, are those helpful? Or are they so 2010? I’ve always liked seeing process, but I also really love blogs that are minimal and show only the final product. Or maybe a couple of process. I don’t know. I feel like I don’t know how to blog anymore. Are y’all still into this? We are, right? We are!

We are.

Look at this deliciousness. You’ve sautéed your veggies, you’ve added beans and tomatoes, then the stock, then the pasta, then the kale. Let her cook and simmer. Salt as you go and add that hit of fresh lemon at the end for that vibrant WOWZA. (<—sorry)

Soups like this speak to me. The simplicity, the ease. The haul of veggies plus carbs for comfort. It just lands, ya know.

Add some either grated or freshly shaven (shaven?) parmesan at the end plus a good grind of black pepper. You’re set. You’re all set.

Remember the whole no-brainer thing I mentioned? ^^^

Vegetarian Minestrone
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Recipe Image

Ingredients

  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 red onion, diced
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 2 (15 oz) cans fire-roasted tomatoes
  • 4 cups chicken stock
  • 1 cup mini shells pasta
  • 4 cups kale
  • Lemon
  • Parmesan cheese for garnish
  • Coarse salt

Instructions

  1. In a large soup pot, add 2-3 Tbs. extra-virgin olive over a medium high. Add the onions, carrots and celery. Season with a pinch of salt and sauté about six minutes, until the veggies have taken on a little color and are beginning to soften. Add the garlic and sauté another minute or so, until the fragrance punches you in the face.
  2. Add the pinto beans and fire-roasted tomatoes. Give this a stir and add another pinch of salt. Add the stock, bring to a boil, add the pasta, then reduce the heat and let it simmer for ten minutes. Stir in the kale to wilt. Let’s taste it. More salt! Add a good pinch plus juice from half the lemon. Stir it. Theeeere we go.
  3. Ladle into soup bowls and garnish with freshly shaved parmesan cheese! A grind of black pepper to finish? Yeah, yeah.
  4. Serves 4-6.
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https://bevcooks.com/vegetarian-minestrone/

P.S. Go vote!

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9 Responses to Vegetarian Minestrone

  1. Kristin November 9, 2022 at 8:22 pm #
    I have a minestrone recipe that calls for beef broth, so you're good. My veggie avoidant husband might eat this one. He could eat around the carrots and celery, and would be ok with everything else!
  2. terraria November 10, 2022 at 2:36 am #
    I learned a new thing and i have got it, thanks..!!
  3. JK Perna November 11, 2022 at 12:36 pm #
    Well, you sucked me in to look at your mediocre recipe by mislabeling it as vegetarian. It is beyond me to understand why you felt it necessary to lie. As a 33-year vegetarian, I find people like you very frustrating. Do better, please. BTW, my truly vegetarian minestrone is light years better than yours. Pinto beans, really??? At least upgrade to the creamy delicious cannelini bean and cook from dry beans like a real cook. Any moron can open a can ... And no parmesan rind? Sartori makes awesome vegetarian parm. Bev might "cook" but she does not wow.
    • Bev Weidner November 11, 2022 at 2:49 pm #
      Wow! That was uncalled for. I hope you felt better after that rude comment. (the soup is delish, by the way. and opening a can is not a crime.)
  4. Sabrina November 14, 2022 at 7:22 pm #
    great soup, l eat a lot of pintos and never had them in minestrone, so this is also a nice and different way to eat those too, am definitely not fanatical about whether its vegetarian or not, jeez, I just appreciate the recipe, you're awesome. thank you!
  5. Slope Unblocked December 5, 2022 at 9:58 pm #
    Soups like this speak to me. The simplicity, the ease.
  6. Anil Gupta December 6, 2022 at 6:04 am #
    This recipe looks so yummy. I am going to try the soup this weekend. Thanks

Trackbacks/Pingbacks

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