Best 5 Perfect Vegetarian Minestrone With Optional Sausage Recipes

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Indulge in the delightful flavors of a hearty and wholesome vegetarian minestrone soup, a classic Italian dish brimming with an array of fresh vegetables, aromatic herbs, and wholesome beans. This comforting soup offers a symphony of flavors and textures, making it a perfect choice for a satisfying and nutritious meal. With the optional addition of savory sausage, this versatile recipe caters to both vegetarian and meat-loving palates. Immerse yourself in the culinary journey of this beloved soup, exploring variations that include a slow cooker version for effortless preparation and a vegan minestrone for a plant-based twist. Discover the secrets to creating the perfect minestrone, ensuring a rich, flavorful broth and perfectly cooked vegetables that retain their vibrant colors and nutritional value.

**Recipes in the article:**

1. **Perfect Vegetarian Minestrone with Optional Sausage**:
- This classic recipe forms the foundation of the minestrone experience, featuring a medley of vegetables, beans, and aromatic herbs simmered in a flavorful broth.

2. **Slow Cooker Vegetarian Minestrone**:
- Embrace the convenience of a slow cooker to create this hands-off version of minestrone. Simply toss in the ingredients and let the slow cooker work its magic, resulting in a comforting and flavorful soup.

3. **Vegan Minestrone**:
- For a plant-based take on the classic minestrone, this recipe showcases the power of vegetables, beans, and a rich vegetable broth.

4. **Tips for the Perfect Minestrone**:
- Discover expert tips and techniques to elevate your minestrone to perfection, including secrets for a flavorful broth, perfectly cooked vegetables, and a soup that retains its vibrant colors.

Let's cook with our recipes!

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

HEIRLOOM MINESTRONE SOUP



Heirloom Minestrone Soup image

Using Italian sausage in a minestrone soup is a delicious twist in this recipe. It adds tons of flavor to the soup. Different veggies, like zucchini and carrots, not only add texture but add to the overall flavor. This minestrone is warm and comforting. Perfect for a cold day. Definitely try this simple soup recipe and make sure...

Provided by Patricia Yates

Categories     Vegetable Soup

Time 1h40m

Number Of Ingredients 13

1 lb sweet Italian sausage
1 Tbsp olive oil
1 c chopped onion
1 clove garlic, minced
1 c sliced carrots
1 tsp dried basil
2 zucchini, sliced
1 can(s) Italian tomatoes, chopped and undrained, 14.5 oz
2 can(s) beef broth, 14.5 oz each; plus additional broth handy if needed
2 c cabbage, shredded
salt and pepper
2 can(s) great northern beans undrained
2 c ditalini cooked pasta

Steps:

  • 1. Remove Italian sausage from casing and brown in oil.
  • 2. Add onion, carrots, garlic, and basil; cook for 5 minutes.
  • 3. Add tomatoes with liquid, beef broth, cabbage, and spices. Cook 1 hour.
  • 4. Add zucchini, beans, and cooked ditalini pasta. Cook about 10 minutes longer. I usually add more beef broth.

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 13

1 tablespoon olive oil, plus more for drizzling
1 medium onion, diced
1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well
1 medium carrot, sliced crosswise 1/4 inch thick
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
1/4 small head cabbage, halved lengthwise and shredded
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 can (14.5 ounces) diced tomatoes
Coarse salt and ground pepper
1 can (19 ounces) kidney beans, drained and rinsed
4 ounces small elbow macaroni
Grated Parmesan cheese, for garnish

Steps:

  • In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
  • Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
  • Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.

Nutrition Facts : Calories 312 g, Fat 5 g, Fiber 10 g, Protein 13 g

MINESTRONE WITH ITALIAN SAUSAGE



Minestrone with Italian Sausage image

I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 11 servings (about 3 quarts).

Number Of Ingredients 18

1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

PERFECT VEGETARIAN MINESTRONE WITH OPTIONAL SAUSAGE



Perfect Vegetarian Minestrone with Optional Sausage image

Chunky vegetables, hearty beans, pasta, and sausage - if you want it - mingle together in a rich, hearty vegetable broth. Just the thing to warm you up on a chilly winter day.

Provided by Kare for Kitchen Treaty

Time 2h50m

Number Of Ingredients 22

3 tablespoons olive oil
1 medium yellow onion (chopped (about 2 cups))
1 stalk celery (chopped (about 1/2 cup))
2 carrots (peeled and chopped (about 1 cup))
3 cloves garlic (minced)
1 - 2 medium yukon gold potatoes (diced (about 1 cup))
1 cup peeled diced winter squash (I like gold nugget, butternut, or sweet dumpling)
6 cups vegetable broth
1 16- ounce can diced tomatoes
1 15- ounce can white kidney (cannelloni beans, drained and rinsed)
1 teaspoon fresh sage (chopped (or 1/2 teaspoon dried))
1 teaspoon fresh thyme (chopped (or 1/2 teaspoon dried))
2 bay leaves
1 Parmesan rind (about the size of a domino is perfect)
1/2 cup dry pasta of your choice
1 medium zucchini (diced (about 1 cup))
Handful fresh parsley (chopped (about 1/2 cup chopped))
Salt and fresh ground black pepper to taste
Grated Parmesan cheese for topping
Optional sausage
1 tablespoon olive oil
1/2 pound - 1 pound ground sweet Italian sausage (1/2 pound if you're adding to half the soup, 1 pound for the entire thing)

Steps:

  • In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, for about 5 minutes until soft.
  • Add the garlic and saute, stirring, for about 1 minute.
  • Add the potatoes, squash, broth, tomatoes, beans, sage, thyme, bay leaves, and Parmesan rind. Continue cooking over medium heat for about 10 minutes, until the soup comes to a boil. Cover, reduce heat to low, and simmer soup for 1 to 2 hours (I prefer 2 hours to really get the flavors mingling).
  • About 20 minutes before you're ready to serve the soup, cook the pasta to al dente, according to your package directions. Drain add to the soup along with the zucchini and parsley. Continue to simmer for about 20 minutes, then taste and add additional salt and pepper if desired.
  • If adding sausage to all or part of the soup, heat the tablespoon of olive oil in a medium saucepan and brown the sausage completely, breaking it up into small pieces. Remove any excess oil.
  • If adding sausage to only half of the soup, ladle just under half of the soup into the saucepan, over the drained sausage. This should be about 4 - 5 cups of soup. If you're adding sausage to the entire batch, just stir it directly into your pot of soup.
  • Remove bay leaves, taste again, and adjust seasonings if desired.
  • Serve sprinkled with shredded Parmesan cheese, if desired.

Tips:

  • Use fresh, seasonal vegetables for the best flavor.
  • Don't be afraid to experiment with different types of beans and lentils.
  • Add a dollop of pesto or a sprinkle of Parmesan cheese for extra flavor.
  • Serve with a side of crusty bread or a green salad.
  • For a heartier soup, add some cooked sausage or bacon.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • To reheat the soup, simply thaw it in the refrigerator overnight or at room temperature for several hours. Then, reheat the soup over low heat until it is warmed through.

Conclusion:

Minestrone is a delicious and versatile soup that can be enjoyed all year round. It is a great way to use up leftover vegetables and it is also a healthy and filling meal. With so many different variations, there is sure to be a minestrone recipe that everyone will enjoy. So next time you are looking for a comforting and delicious soup, give minestrone a try.

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