Healthy, Hearty Minestrone Soup - BigOven 177457
Healthy, Hearty Minestrone Soup

Healthy, Hearty Minestrone Soup

Ready in 2 hours
6 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Healthy, Hearty Minestrone Soup"

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Filling delicious vegetarian Minestrone Soup...

"I am a vegetarian and gluten intolerant so I used vege stock and quinoa pasta and omitted the broccoli. I made a double batch and froze portions for a delicious instant dinner throughout the week. I loved this recipe and plan on making more very soon!"

- MissKJ

Ingredients

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4 tablespoons olive oil
1/2 cup red onions; chopped
1/2 cup brocoli; chopped
1/2 cup carrots; chopped
1 can red beans
1 can white beans
1 can diced tomatoes
1 tablespoon tomato paste
2 cups sweet potatoes
4 cups chicken broth
1 tablespoon garlic; minced
2 tablespoons dried parsley
1 teaspoon Salt
1 cup whole wheat elbow macaroni
1/2 cup Parmesan cheese (0r Romano)

Original recipe makes 8

Servings  

Preparation

1. Add olive oil to large pot. Add onion, carrots, and brocoli; saute for a few minutes,

2. Add beans, tomatoes, tomato paste, sweet potatoes, stock, garlic, parsley, and salt, and bring to boil. Cover, and reduce heat. Simmer for 1 hour,

3. Add pasta, and simmer for 30 minutes more. Add salt to taste, and serve hot with cheese on top.

Credits

Added on Award Medal
Calories Per Serving: 241 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Can it be gluten free or very little gluten?
Julietkaylee123 2 years ago
This is one of my favorite soups. It's very hearty and is nutrient dense which is great. I substitute the potatoes for lentils and it tastes great
Spacedragon23 2 years ago
Revised review: made it with vegetable stock and red potatoes instead of sweet. It was excellent! Well named: hearty and really tasty. Definitely a keeper!
dianemilinac 2 years ago
Haven't made it yet but be aware: NOT vegetarian when you use chicken broth! I will be using vegetable broth instead, of course.
dianemilinac 2 years ago
I am a vegetarian and gluten intolerant so I used vege stock and quinoa pasta and omitted the broccoli. I made a double batch and froze portions for a delicious instant dinner throughout the week. I loved this recipe and plan on making more very soon!
MissKJ 3 years ago
[I posted this recipe.]
Aaron_trader 4 years ago
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