Meatless Monday: Veggie-filled Minestrone

Now that winter is officially upon us all I want is soup! Now this Minestrone soup is crazy full of vegetables. It’s almost a stew there are so many vegetables. That’s how I roll! I like to sneak in as many veggies into my meals as possible. But, hey, if you don’t want to prep all that then feel free to cut out a few of those veggies.

I’m using quinoa pasta (which has become my fave next to brown rice pasta over the years) so it’s gluten-free. Throw in a can of beans and you got a one pot meal on your hands! All this and there is no oil to be found. I like using the Eden Foods crushed tomatoes in the glass container so there is no BPA leaching into my food. If you click the link in the bottom footer you can save 15% off your order at Eden Foods until the end of the year!

To save time you could even use frozen veggies of your choice, though you know I prefer fresh. But I am realistic, so if using some frozen veggies means you will cook more meals at home then I’m all for it (ideally organic). Feel free to adjust the seasoning as you like and add more beans if you want to make it heartier.

And please stop by HappyCow where I’ve posted my divine Potato Leek with Thyme and Spinach recipe. It’s seriously one of the best soups I’ve ever made!

(I’m really embarrassed about my father’s icky green kitchen LOL! I did a cooking video recently and it looks horrible. Please don’t judge me based on my father’s outdated home. I need to get some table clothes for my photos.)

Veggie-filled Minestrone
Makes 6 to 8 servings

4 ounces quinoa pasta shells (that’s half the box)
1/4 cup broth
1 cup onion diced
Pinch salt
1 clove garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 tablespoon oregano
1 teaspoon basil
1 teaspoon coriander
1 cup diced zucchini
1 cup broccoli
1 cup shredded  cabbage
1 cup cherry tomatoes, halved
1 (15 oz) can white navy beans
1 (15 oz) can crushed tomatoes
6 cups veggie broth
Dash liquid smoke
1 tablespoon fresh thyme, packed
Salt and pepper, to taste

Cook pasta al dente. Heat up broth in a stockpot. Add onion and pinch of salt and saute for a few minutes over medium flame. Add garlic carrot celery and spices and saute a few more minutes covered. Add the rest of the ingredients except fresh herbs salt and pepper. Bring to a boil then simmer until veggies are crisp tender stirring occasionally (about 5-8 minutes). Stir in beans cooked pasta and fresh thyme. Then season with salt and pepper to taste.

What soup are you crazy for this winter season? Do you like sticking extra veggies in your soups?

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  1. mmm, looks awesome! I haven't seen the glass jars of tomatoes, but am keeping my eye out now!! I love that you threw some cabbage in there, by the way. Cabbage is such a great winter green, but my husband gets really sick of having it raw… Hope you & your dad are having a fun time!


  2. I think I will be adding this soup to tomorrow's grocery list.  I like making up large pots of soup and freezing it in individual portions.  Also a cheap table cloth substitute is a twin size flat sheet.  I picked some up for the farmers' market for about $4. 


  3. I have just discovered your website and blog and am totally in love! I am a long time vegan and I have been on the lookout for healthy vegan recipes that don't have gluten or are high in fat…and now I have found them! I have just finished making this recipe, it is delish! Made your beetroot soup the other night and it was also a hit. Keep up the good work!

  4. Hi Christy! This looks really great, but in the recipe you say to sauté the onion and salt then add the other vegetables. Did you sauté them in a pan on the stovetop before you put them in the broth? Just wondering.

    Thanks so much!

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