Vegetarian Minestrone

Name: Vegetarian Minestrone
Prep time: 15 min
Total time: 60 min
Ingredients: 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 ¼ inch thick, and washed well; 1 medium carrot, sliced crosswise ¼ inch thick; 2 garlic cloves, minced; 1 medium zucchini, quartered lengthwise and sliced crosswise ½ inch thick; 0.25 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

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on June 10, 2019

Prep Time:

15 mins

Total Time:

1 hrs

Servings:

4

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

Ingredients

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 ¼ inch thick, and washed well
1 medium carrot, sliced crosswise ¼ inch thick
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced crosswise ½ inch thick
¼ 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

Directions

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.