Vegetarian Minestrone Recipe

Written on February 15th, 2007 by blogger
Posted in Cooking, Food and Drinks, Recipes

It’s another cold day here in San Antonio. I’ve been waiting for another cold front like this for weeks! I look up the weather each week to check what food would be compatible with the temperature and it said this week would be cold. Even the weatherman said it would snow … but I never believe him when he says that! 🙂

Again, since the temperature is 40 F degrees chilly, I decided to make another soup, minestrone. I’ve been craving this soup for a long time. This soup is of an Italian tomato and olive oil base. Its a nice and hearty “comfort soup.” I got the recipe from TechSoup and (as usual) added my special touch to it.

Vegetarian Minestrone Recipe

  • Olive Oil
  • 2 Stalks of Chopped Celery
  • 2 Chopped Carrots
  • 6 Cloves of Minced Garlic
  • 1 Large Onion
  • 1 Cup of TVP (I recommend MorningStar Griller Crumbles)
  • 1 Can of Tomatoes
  • About 6 Cups of Vegetarian Beef Broth
  • 1 Small Can of Tomato Paste
  • 1 Large-pieces Chopped Zucchini
  • 1/2 Can of Halved Olives
  • 1/2 Bag of Frozen Broccoli
  • 1 Handful of Pasta
  • Basil, Oregano, Parsley, Red Pepper Flakes
  1. Heat olive oil in a soup pot.
  2. Sauté carrots and celery. I like to microwave them first in water for 3 minutes then drain them so they soften quicker.
  3. Sauté garlic and onions with the carrots and celery.
  4. Sauté the TVP with the mixture till everything is browned.
  5. When sautéed mixture starts to char, glaze the pot with the canned tomatoes.
  6. Add the broth to the mixture.
  7. Dissolve the tomato paste in the soup to give it some red.
  8. Add the zucchini, olives, and broccoli.
  9. When the soup starts to boil, add the pasta and seasonings and cook till the pasta is palatable.
  10. Lastly, when the pasta cooks, add olive oil to give the soup a glazed look.

Serve with crackers and eat hot! Enjoy!

Subscribe to Be a Bree by Email

Related Articles

3 Responses to “Vegetarian Minestrone Recipe”

  1. lois Says:

    who puts olives in soup? i’d skip that part.

  2. vegitarian Princess Says:

    all vegetarians
    I liked this recipie “Vegetarian Minestrone Recipe”
    I want to share another recipie with u all.This is my favourite.
    3/4 cup uncooked ditalini pasta
    4 large green bell peppers
    1 cup chopped seeded fresh tomatoes
    1 can (6 ounces) white tuna packed in water, drained and flaked
    1/2 cup chopped celery
    1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
    1/4 cup fat-free mayonnaise or salad dressing
    1 teaspoon salt-free garlic and herb seasoning
    2 tablespoons shredded reduced-fat cheddar cheese (optional)
    1. Cook pasta according to package directions, omitting salt. Rinse and drain. Set aside.
    2. Cut thin slice from top of each pepper. Remove seeds and membranes from insides of peppers. Rinse peppers; place, cut side down, on paper towels to drain.*
    3. Combine cooked pasta, tomatoes, tuna, celery, 1/2 cup cheese, mayonnaise and seasoning in large bowl until well blended; spoon evenly into pepper shells.
    4. Place peppers on large microwavable plate; cover with waxed paper. Microwave on HIGH 7 to 8 minutes, turning halfway through cooking time. Top evenly with remaining 2 tablespoons cheese before serving, if desired.
    i found this recipie at fun site

  3. Kathryn Says:

    How is this vegetarian? It contains tuna.

Leave a Reply

Be a Bree