First Published: September 2, 2009… Last Updated: May 12, 2020
This light and delicious Vegetarian Minestrone Soup is a tomato based broth full of vegetables, cannellini beans, and pasta. This soup recipe makes a great lunch option, or the beginning to a main meal.
Homemade soup recipes
With fall coming I decided I a Vegetarian Minestrone soup would be a good order of the day. The recipe I picked was easy and used ingredients most of us already have in our pantry. I know you are all wondering – since you chose a Vegetarian Minestrone – did Grumpy eat it and if he did, did he like it?
The answer is yes and yes. He and I both agree that it needed more salt but other than needing more salt it turned out really well. I also realize that saltiness is a matter of taste and I think you should make the recipe as it is stated and only add salt to taste after it is done.
What you need to make this Vegetarian Minestrone Soup
Fresh Vegetables: I used zucchini, onion, celery, carrots, and tomatoes.
Legumes: I used Cannellini Beans, however you can use any type of canned bean you have in your pantry.
Dried Pasta: The best pasta for this recipe is Ditalini pasta, which is a tiny tubular pasta.
Spices: You will need dried basil, dried oregano, garlic, salt and pepper.
Substitutions you can make for this soup recipe
Substitute any small pasta for the ditalini pasta. Small shells or elbow macaroni would work well.
Use 2 cups fresh diced tomatoes instead of canned tomatoes
Substitute 1 tablespoon fresh basil and 1 tablespoon fresh oregano in place of the dried herbs.
Use any canned bean you like in place of the cannellini beans. Kidney beans, navy beans, or black eyed peas all are great in this soup.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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