Best 6 Hearty Meatless Minestrone Recipes

HEARTY MEATLESS MINESTRONE

Steps:

• In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

MEATLESS ITALIAN MINESTRONE

Steps:

• Heat oil in Dutch oven or stockpot.
• Add celery, onion and garlic.
• Cook and stir until crisp-tender.
• Stir in tomatoes, cabbage and carrots.
• Reduce heat to low, cover and simmer until vegetables are tender.
• Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
• Simmer until beans are heated.
• Stir in cooked macaroni just before serving.
• Serve sprinkled with Parmesan.

HEARTY VEGETARIAN MINESTRONE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

HEARTY MEATLESS MINESTRONE

Steps:

• In a dutch oven or similar large soup pan, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, bell pepper, zucchini and garlic, saute 3 minutes longer. Stir in the water, all the tomatoes, bean and seasonings. Bring to a boil. Reduce heat, and cover. Simmer for 15 minutes. Stir in pasta and cook 15 minutes longer. Garnish with cheese.