Easy Vegetable Minestrone Soup Recipes

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Steps:

• Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
• Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
• Bring to a boil.
• Place the lid on the pot, and simmer for 45 minutes.
• Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
• Allow to cool before serving.
• Enjoy

EASY MINESTRONE

Steps:

• Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
• Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

EASY VEGETABLE MINESTRONE SOUP

Steps:

• Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
• Cover and cook on low for 8 to 10 hours.
• Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
• Drain the macaroni and stir it into the soup.
• Serve topped with parmesan cheese.

FROZEN VEGETABLE MINESTRONE SOUP

Steps:

• Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
• Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
• Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

EASY MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
• Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
• Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.