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Vegetarian & Vegan Soups

Minestrone Soup
Serve this soup with a loaf of fresh crusty bread.
3 Tbsp. extra-virgin olive oil
2 onions, chopped
Salt and pepper
2 carrots, peeled and chopped
1 Yukon Gold potato, peeled and cut into 1" pieces
5 garlic cloves, minced
1 yellow squash, cut into 1/2" pieces
1 zucchini, cut into 1/2" pieces
1 green bell pepper, seeded and cut into 1/2" pieces
1 cup button mushrooms, trimmed and cut into quarters
1 cup green beans, trimmed and cut into 1/2" pieces
3 Tbsp. tomato paste
1 Tbsp. dried basil
2 tsp. dried oregano
2 tsp. dried thyme
1 (32-oz.) can whole tomatoes, torn into bite-size pieces by hand, juice reserved
1 (15-oz.) can chickpeas, drained and rinsed
1/2 cup red wine
6 cups low-sodium vegetable broth
2 bay leaves
Grated Parmesan cheese, for serving
Chopped fresh parsley, for serving
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Minestrone Soup

Minestrone Soup

Minestrone Soup
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:90 minutes
1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened, about 5 minutes; season with a pinch of salt.
2. Add carrots, potato, and garlic to pot and continue to cook, stirring occasionally, until carrots just begin to soften, 8 to 10 minutes. Add squash, zucchini, green pepper, mushrooms, and green beans and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
3. Stir in tomato paste, basil, oregano, and thyme and cook 2 minutes, stirring constantly. Add tomatoes and their reserved juices to pot along with chickpeas and wine. Simmer mixture 3 to 5 minutes, then add vegetable broth and bay leaves and bring to a boil. Reduce heat to medium-low and simmer soup to let flavors meld, at least 40 minutes and up to 1 hour.
4. Discard bay leaves and season soup with salt and pepper to taste. Ladle into bowls, sprinkle evenly with cheese and parsley, and serve.
Source: Hannaford fresh Magazine, January - February 2019