Minestrone Soup Recipe
A blend of flavors from celery, onion, carrot, zucchini and garlic combined with pasta and beans makes this Minestrone Soup a healthy and delightful soup. Cook’s Delight® Vegetable Soup Base, tomato and spices provide full flavor background notes. Can be made on the stove top or in an Instant Pot®. Store up to 5 days in the refrigerator. Soup can be frozen for later enjoyment.
Cook’s Delight® Organic Vegetable Base is available on Amazon in individual quantities.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|12||Lunch||Vegan, Vegetarian, Plant based||Organic Vegetable Base|
- 6 cups water
- 4-5 tsp Cook's Delight® Organic Vegetable Base
- 2 Tbsp olive oil
- 1/2 medium onion - diced
- 3 stalks celery - chopped
- 3 medium carrots - chopped
- 5 garlic cloves - chopped
- 1 medium zucchini - sliced
- 1 - 15 oz can red kidney beans - rinsed and drained
- 1 - 15 oz can white kidney beans - rinsed and drained
- 2 cups uncooked pasta shells (or your preferred pasta)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 - 28 oz can tomatoes with juice - crushed or preferred cut
- 2 cups fresh parsley - chopped
Cook’s Delight® Organic Vegetable Soup Base
Cook’s Delight® Vegan Supreme Vegetable Soup Base VG-839
Combine 6 cups boiling water with 4-5 tsp Cook's Delight® Vegetable Base to make vegetable stock. Set aside.
In a soup pot, heat olive oil over medium-high heat. Add onion, celery, carrots, garlic and zucchini, Stir and sauté until tender.
Add vegetable stock to soup pot and stir.
Add beans, pasta, seasonings and tomatoes with juice to the soup pot. Do not add parsley yet. Stir to combine ingredients and heat on high until boiling.
Reduce heat to medium-low and simmer until pasta is tender. Approximately 10-15 minutes.
Add parsley with about 5 minutes cooking time remaining.
Serve with your favorite bread.
To make with Instant Pot® - Sauté olive oil to heat.
Add vegetables in step 2 and heat until slightly tender.
Cancel the Sauté and stir in vegetable stock, beans, pasta, seasonings and tomatoes. Do not add parsley until the end.
Put lid on Instant Pot® and valve to sealing. Manual cook on high pressure for 1 minute. 2 minutes (if using a thicker pasta).
Release the valve to vent.
Test pasta. If you like it softer, sauté until desired tenderness. Stir in parsley.