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A bowl of vegetarian minestrone with a spoon.

Vegetarian Minestrone Soup

5 from 1 vote
Chock full of vegetables simmered in a tomato-based broth, my vegetarian minestrone soup recipe is my take on the classic Italian soup.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil , plus more for drizzling
  • 3 cloves garlic, sliced
  • 2 carrots , peeled and diced
  • 1 medium onion , diced
  • Salt and freshly ground pepper , to taste
  • 1 cup diced fresh tomatoes
  • 4 cups vegetable broth or water
  • 1 15-ounce can chickpeas
  • 2 cups packed shredded kale or chard
  • 1 cup cooked macaroni pasta , gluten-free if needed

Method
 

  1. Heat a large soup pot over low heat. Add the olive oil and the garlic and sauté until the garlic is toasted and the oil is fragrant, about 1 minute. Add the carrots and onion and cook, stirring often, until the vegetables start to soften and brown, 3 to 4 minutes. Season with salt and pepper.
  2. Add the diced tomatoes and cook for about 5 minutes, uncovered, until a thick tomato-vegetable layer forms. Add enough water or broth to cover the vegetables by 2 inches and simmer, uncovered, for 30 minutes. Add the kale and continue to simmer for 20 to 30 minutes. Add the chickpeas and season with salt and pepper.
  3. Separately, cook the macaroni according to the package instructions. Drain well and divide among bowls. When ready to serve, ladle the soup over the pasta and serve. Store the soup and pasta leftovers in different containers in the fridge for up to 5 days.

Notes

  • Make ahead: To make the soup ahead, it's essential to store the pasta and soup separately in airtight containers for up to 5 days (I like to do this anyway, even if I'm serving it the same day. If you don't mind the pasta absorbing the liquid, you can cook the pasta right in the broth). Then, reheat the pasta and soup separately and add a bit of pasta to a bowl, then top with the soup.
  • Add a parmesan rind: For extra savory flavor, add the rind of a piece of parmesan cheese to the soup pot. Freeze leftover cheese rinds to use when needed.
  • Massage the kale: Kale is a tough green, and to help it wilt gently into the soup broth, chop it up and use your hands to rub and "massage" it for a couple of minutes before adding to the minestrone for a softer texture.
  • Cook the vegetables until thick before adding the broth: You're going for a sort of vegetable paste after adding in the tomatoes. This helps to form the flavorful base of the broth, so watch and stir the vegetables for a few minutes to achieve a thick layer in the bottom of the pot. But take care that it doesn't overcook and burn otherwise you'll need to start again.