Vegetarian Minestrone

Prep Time:
15 mins
Total Time:
1 hrs

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


  • 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


  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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