Minestrone Soup

A big bowl of this very healthy, hearty, and delicious Minestrone Soup will warm you up instantly on a chilly day!

Vegetarian Minestrone Soup

You can tell it’s her recipe, because she used zucchini in a healthy way. And she would serve her Homemade Oatmeal Bread with it!

If it was my recipe, I’d be using the zucchini in a Cinnamon Zucchini Cake or Zucchini Brownies . And I would be serving the soup with these Easy Garlic Knots !

• Homemade Oatmeal Bread
• Cinnamon Zucchini Cake
• Easy Garlic Knots

What You’ll Need

2 quarts Canned Tomatoes

1 quart Water

2 large Onions, Chopped

3 stalks Celery, Chopped

1/4 cup Barley, Uncooked

3 Carrots, Diced

2 cups Cabbage, Chopped

2 cups Green Beans

1 large Potato, Peeled & Cubed

1 (16 oz) can Pinto Beans, Rinsed

1 (16 oz) can White Northern Beans, Rinsed

1 (16 oz) can Black Beans, Rinsed

1-2 tbsp Italian Seasoning

1 tsp Garlic Powder

2 tbsp McKay’s Chicken Style Seasoning

1 tsp Salt

2 cups Zucchini, Sliced

1/2 cup Mini Shells

How to Make Minestrone Soup

In a large pan over medium heat, combine 2 quarts canned tomatoes, 1 quart water, 2 large chopped onions, and 1/4 cup uncooked barley.

Bring to a boil and slow cook until barley is tender.

In the meantime, bring 1/2 cup mini shells to a boil until softened. Drain and set aside.

Add 3 diced carrots and allow to partially cook.

Then add in 2 cups chopped cabbage, 2 cups green beans, 1 large peeled and cubed potato, 1 (16 oz) can rinsed pinto beans, 1 (16 oz) can rinsed northern beans, 1 (16 oz) can rinsed black beans, 1-2 tbsp Italian seasoning, 1 tsp garlic powder, 2 tbsp McKay’s Chicken Style seasoning, and 1 tsp salt.

Once well combined and warm, add in 2 cups sliced zucchini and 1/2 cup softened mini shells.

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No Yeast Bread

Onions – If you don’t feel like chopping onions, you can buy them already chopped in the freezer section!

Green beans – You can use fresh or frozen.

Rinsing bean s – Rinse the beans by emptying the can into a strainer and running under water.

Zucchini – The zucchini is added last because it doesn’t take long to cook.

Slow cooking – Slow cook means to leave on low heat for extended time.

Freezing – This soup freezes really well in a freezer safe container. Thaw by putting over the stove top on medium heat.

• Stuffed Zucchini Boats
• Pumpkin Bread with Crumb Topping
• Homemade Oatmeal Bread
• Zucchini Cream Cheese Muffins

More Soup & Chili

Creamy Vegetarian White Bean Chili

Winter Vegetable Chili

• Vegetarian Chicken Noodle Soup
• Vegetarian Potato Corn Chowder
• Cheesy Potato Soup
• Vegetarian Beef Stew
• Vegan Tomato Soup
• Vegetarian Chili