New This Month

Vegetarian Minestrone

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004


  • 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


  1. 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.

  2. 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.

  3. 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.


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