Packed with sausage, lentils, and vegetables, this delicious meal-in-a-bowl soup is sure to fill you up and keep you cozy all winter long.
Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me…
This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.
This healthy winter vegetable minestrone is a delicious take on this classic Italian soup many of you may have had before. Made with hearty vegetables, beans, gluten-free pasta, topped with parmesan cheese, and extra-virgin olive oil this vegetarian soup is sure to be your new favorite!
Minestrone soups are very versatile and are usually made with whatever produce is in season. This makes it a great way to both use up what you have on hand and feed your family all week at the same time. You’ll love that this easy recipe comes together in under an hour, and is light but incredibly satisfying.
How To Make Winter Vegetable Minestrone Soup
Step 1. Start by heating a large stockpot over medium heat with olive oil. Saute the onions, carrots, celery, and garlic with a big pinch of salt. Stir to combine.
Step 2. Add in the cabbage, dried thyme, bay leaves, beans, and cheese rind. Note that if you are strict vegetarian, you’ll want to use another kind of cheese as Parmesan is made with animal product. Add stock to cover. Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
Step 3. Just before you want to eat the soup, cook the pasta 2 minutes short of the package directions. Add the strained pasta to each serving bowl. Pour the soup over the top and stir. Garnish with extra parmesan cheese, black pepper, and a drizzle of a good quality olive oil.
Step 4. Enjoy!
What Else Can I Use?
- Any sturdy green, such as kale or escarole, can be used in place of all or part of the cabbage.
- Feel free to use all white beans in this soup, or even chickpeas.
- I use Banza chickpea gluten-free pasta or Jovial Foods brown rice gluten-free pasta, but regular semolina pasta can be swapped in.
- If you aren’t vegetarian, and have chicken stock on hand, use that instead.
- The omission of the parmesan rind and grated cheese will make this soup vegan.
This Soup is Special Because:
It comes together in under an hour, making it ideal for any winter weeknight dinner.
It is a warm and comforting soup that requires minimal prep work and it’s one that everyone is sure to love and enjoy!
This easy and flavorful vegetable soup is filling on its own. To make it the perfect winter dinner serve it with crusty bread and/ or a side salad.
Be Sure To Check Out These Other Soup Recipes:
If you make this Vegetarian Winter Minestrone Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Winter Vegetable MinestroneKat Ashmore
- large stockpot
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 6 cloves garlic diced
- 1/4 cup olive oil
- 3 cups cabbage roughly chopped
- 1/2 tsp dried thyme
- 2 dried bay leaves
- Parmesan rind (optional)
- 1 (15) oz can white beans drained and rinsed
- 1 (15) oz can pinto beans drained and rinsed
- 8 cups vegetable stock homemade or low sodium store bought
- 2 cups dried small gluten-free pasta small shells or elbow macaroni
- kosher salt
- black pepper
- 1/2 cup grated parmesan cheese for topping
- good extra virgin olive oil for topping
- Set a large stockpot over medium heat. Add olive oil. Saute the onion, carrot, celery, and garlic with a big pinch of salt in the olive oil until tender.
- Add the cabbage, dried thyme, bay leaves, beans, and cheese rind. Add stock to cover.
- Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
- Just before you want to eat the soup, cook the pasta two minutes short of package directions, and add the strained pasta to each serving bowl. Pour the soup on top and stir.
- Garnish with extra parmesan cheese, black pepper, and a drizzle of good olive oil.
I’ve been getting lots of requests on Instagram for more Hungry Lady Soups, so it was time to post this one. This January has really become the soup and salad month over here, and I’m not mad about it one bit. They are my some…
This soup is for my hungry ladies. Or men. Anyone with a stomach and taste buds really. It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup. It comes together in just 30 minutes but tastes like it’s been simmering…
This is the tomato soup to trump all other tomato soups.
Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I can almost guarantee you will enjoy this one. I certainly do.
There are 3 things that set this soup apart:
- Roasting the tomatoes takes a bit of time, 1 1/2 hours to be exact, but it’s almost completely hands off cooking. The slow roasting allows the sugars in the tomatoes and onion to caramelize making them sweet and luscious.
- Ginger is an unexpected ingredient perhaps, but don’t shy away from it. It adds a welcome brightness and complexity to this simple recipe.
- Coconut milk makes this soup creamy and rich, and the most beautiful vibrant orange color.
what else can i use?
- No fresh ginger on hand? Omit it and use 1/2 teaspoon ground ginger on the vegetables along with the coriander.
- No coconut milk? You can substitute heavy cream (though it won’t be vegan).
- I call for fresh parsley here, but you can also use thyme if you have that.
- No ground coriander? Simply omit it.
- Any sweet onion will work in this recipe: yellow, white, red or even shallots
Creamy Roasted Tomato Soup (Vegan, Gluten Free)
- large baking sheet
- High speed blender or Food Processor
- 2 cup vegetable stock low sodium or homemade
- 8 medium sized tomatoes, cut in half
- 1 cup full fat coconut milk plus 2 tablespoons reserved for drizzling when serving
- 4 inch knob of ginger, in skin
- 1 tsp apple cider vinegar
- 4 cloves of garlic in skin, smashed
- 1 large sweet onion, peeled and quartered
- 1/2 tsp ground coriander
- 1/3 cup chopped parsley for serving
- 4 tbsp olive oil
- Kosher salt
- Fresh cracked pepper
- Sourdough bread, toasted for serving
- Preheat oven to 300 Degrees F.
- Place tomato halves on a large baking tray, cut sides facing up alongside the quartered onion.
- Nestle in the garlic cloves and the ginger.
- Sprinkle ground coriander over the onions and toss.
- Scatter 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the onion and tomato and drizzle the whole tray with the olive oil.
- Roast the vegetables in the oven for 1 1/2 hours, stirring halfway through.
- When the vegetables are done cooking, peel the skin off of the ginger and squeeze the garlic out of the skins. Discard peel and skins.
- Add the contents of the tray to a blender.
- Add vegetable stock, coconut milk, and vinegar.
- Blend until it's a smooth orange color and there are no visible chunks of vegetables.
- Taste and add salt if needed, I usually don't feel the urge to.
- Ladle soup into shallow bowls and drizzle with a bit of olive oil, a few drops of the reserved coconut milk, and fresh parsley.
- Serve with a slice of toasted bread and enjoy!
My Creamy Chicken Tortilla Soup is always a winner: it’s comforting, healthy and the perfect way to warm up at the end of a cold wintery day. It’s satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our…