Vegetarian Minestrone Soup

Feb 17, 2024 | Recipes

Live By Living’s vegetarian minestrone soup is adapted from the classic version published in Gourmet magazine. Omit the Parmesan cheese for a vegan version. Makes about 12 16-oz. servings.


1 teaspoon salt
1/2 cup olive oil
2 onions, chopped
3 large carrots, cut into 1/2-inch dice
3 ribs of celery, cut into 1/2-inch dice
5 garlic cloves, chopped fine
2 zucchinis, scrubbed and cut into 1/2-inch dice
1 pound boiling potatoes, cut into 1/2-inch dice (peeling optional)
2 cups shredded green cabbage
½ — 1# pound kale, rinsed, drained, stems discarded, and the leaves chopped
3 14-oz. cans diced tomatoes, rinsed and drained (or use the liquid if you want more tomato flavor)
9 cups vegetable broth (preferably low-salt. We like Not-Chick’n bouillon)
2 cans drained and rinsed cannellini beans (or substitute another whit bean like Great Northern)
freshly grated Parmesan

1. In a heavy kettle cook the onion in oil, stirring occasionally until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes.
2. Add the zucchini and the potatoes and cook for 4 minutes, stirring occasionally.
3. Add the cabbage and the kale and cook until the cabbage is wilted.
4. Add the beans, tomatoes and the broth.
5. Simmer the soup, covered, for 1 hour. Taste and correct for salt and pepper.
6. Serve with grated parmesan and crusty bread if desired.