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Vegetable Lover's Minestrone Recipe

This soup is delicious, nourishing and just the thing for warming up on a cool evening. —Debbi Wolf, Dover, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:8 servings


  • 1 cup chopped onion
  • 3 tablespoons olive oil
  • 1 cup thinly sliced carrots
  • 1 cup chopped celery
  • 5 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3-1/2 cups water
  • 2 cups tomato puree
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 cup chopped green pepper
  • 3 tablespoons dry red wine, optional
  • 1 cup chopped tomatoes
  • 1/2 cup minced fresh parsley
  • 2 to 3 teaspoons sugar
  • Grated Parmesan cheese


  • 1. In a Dutch oven or large saucepan, saute onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes. Add the water, tomato puree, beans, green pepper and wine, if desired; cover and simmer for 15 minutes.
  • 2. Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Sprinkle with Parmesan cheese. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 144 calories, 6g fat (1g saturated fat), 0 cholesterol, 609mg sodium, 20g carbohydrate (6g sugars, 5g fiber), 5g protein.

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.