Winter Vegetable Minestrone (Gluten-Free, Vegetarian Friendly)
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:
Speedy Red Lentil Soup with Lemon
White Bean + Chicken Sausage Soup with Greens
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 Minestrone
This is my favorite kind of soup, a hearty, meal-in-a-bowl kind of soup. It warms you up and is perfect for meal prep for the rest of the week.
Equipment
- large stockpot
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
If you are not vegetarian – you can use chicken stock instead of vegetable soup.
You can omit the parmesan rind and cheese to make this soup vegan.
Nutrition
Calories: 351kcalCarbohydrates: 58gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 997mgPotassium: 459mgFiber: 6gSugar: 4gVitamin A: 3530IUVitamin C: 11mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
Related Posts
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. […]
Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)
The very first Hungry Lady Salad of 2023! This will make you rethink celery. I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand and crave that fresh, bright flavor only a salad can bring.
