Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegetarian Minestrone Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 10, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print