Vegetarian Minestrone

Vegetarian Minestrone

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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

How to Make Vegetarian Minestrone


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

Printable Recipe Card

About Vegetarian Minestrone

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

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