Vegetarian Minestrone Recipe

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Vegetarian Minestrone

Cindi Bauer


This is an excellent Vegetarian Minestrone!

☆☆☆☆☆ 0 votes
Stove Top


1 tablesp.
extra virgin olive oil (or veg. oil)
3/4 cup
chopped onions
2 cans
(14.5 oz.) chicken broth
2 cups
diced zucchini
1 cup
diced (or) thinly sliced carrots
3/4 cup
diced (or) thinly sliced celery
1 tsp.
dried basil
1/4 tsp.
dried oregano
1/4 tsp.
mrs. dash table blend salt-free seasoning
1/8 to 1/4
teaspoon ground black pepper
2 cloves
garlic, minced (l used jarred minced garlic)
1 can
(14.5 oz.) whole tomatoes, cut-up, include juice
1 can
(15 oz.) progresso cannellini beans, drained & rinsed
1/4 cup
uncooked ditalini (or) elbow macaroni
kraft grated parmesan cheese, for garnishing soup


1Heat oil in a Dutch Oven over medium-high heat.
2Add the chopped onion, and sauté for a few minutes; just until the onion is lightly browned.
3Add the broth, zucchini, carrots, celery, basil, oregano, Mrs. Dash Seasoning, pepper, garlic, and the tomatoes.
4Bring to a boil; then reduce the heat, cover, and simmer on medium-low heat for 25 minutes; stirring occasionally.
5Add the cannellini beans and the ditalini (or the macaroni). Cover, and cook an additional 10 minutes.
6Serve hot, and garnish each bowl with the grated parmesan cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids