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+ servings

Vegetarian Minestrone Soup

A Bountiful Kitchen
Course Dinner, Soup
Cuisine Italian
Keyword pasta, soup, vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 3 tablespoons olive oil
  • 1 medium onion, about 1 1/2 cups chopped (yellow or sweet)
  • 2 cups chopped carrots
  • 1 clove garlic minced
  • 1 teaspoon each , salt and fresh ground pepper
  • 2 cups chopped fresh tomatoes or one 28 oz can chopped tomatoes tomates picados in Europe
  • 32 oz vegetable OR chicken broth/stock, or 4 bullion cubes and 4 cups water if you aren't concerned about going meatless (check to make sure it's MSG free)
  • 1 cup water this is in addition to stock
  • 1 cup "ditalini" pasta or other small pasta shape
  • 2 cups chopped zucchini or fresh spinach
  • 2 tablespoons tomato paste tomato concentrato in Europe
  • 1- 15 oz can Great Northern beans, or other white bean cooked drained
  • 1 tablespoon basil dried
  • additional water if needed


  1. Using a large, heavy stock pot, saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute. Don't turn the heat up too high or the garlic will burn!

  2. Season with salt and pepper.
  3. Add tomatoes, fresh zucchini or spinach, vegetable or chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.

  4. Stir in tomato paste, beans and basil. Cook just until heated through.

  5. If needed, add a little more water to the soup for extra broth.

  6. Serve immediately with fresh grated Parmesan cheese.