I’m about to garnish this vegetarian minestrone soup with fresh parmesan cheese. You could be doing the same in about 40 minutes! This is a kicked up version of your mundane minestrone soup and it’s so easy to make.
Ingredients for the Soup
Just the good stuff goes into this soup. Fresh vegetables and a great combination of spices. What takes this over the top though, is a little bit of smoked paprika. You’ll just about forget that this is a vegetarian soup because of the slight amount of smoky flavor.
- Vegetable broth
- Cannellini beans
- Orzo pasta
- Fresh baby spinach
- Salt and black pepper
- Red pepper flakes
- Smoked paprika
- Red wine vinegar
If you are not a fan of smoked paprika, you can leave that out and use dried dill, oregano, and ground fennel for seasonings. Check out the recipe card notes for the amounts to use in this recipe.
Leftovers can be stored in an airtight container in your refrigerator for 3 days.
Also, you can freeze in an airtight container or a freezer zip-lock bag for up to 4 months.
Reheat in a microwave oven, adding a bit more broth or water if the soup thickens.
I hope that you enjoy this easy vegetarian minestrone soup. Give it a try and let me know what you think by leaving a comment.
If you are planning ahead, bake a loaf of your favorite bread. That would be delicious.
Easy Vegetarian Minestrone Soup
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika, *see notes
- 4 cups vegetable broth, I used Better than Bouillon vegetable base, 4 tsp. in 4 cups hot water
- 1 15.5 oz. can cannellini beans with liquid
- 1 14.5 oz, can diced tomatoes
- 1 tbsp red wine vinegar
- 1 cup orzo, uncooked
- 3 cups fresh baby spinach, course chopped
- grated parmesan
- Place olive oil, onion, carrots, celery and garlic into a dutch oven or stock pot and cook on medium heat 10 minutes until the vegetables are softened.
- Next, add the spices, vegetable broth, beans with their liquid, diced tomatoes and vinegar and bring to a boil.
- Add the orzo and cook 8 or 10 minutes, until the orzo is tender.
- Lower the heat, then add the spinach, and stir in to wilt, 2 minutes. Taste and adjust seasonings, (paprika and salt).
- Serve hot with grated parmesan and a nice crusty bread.
- For a non-vegetarian soup, chop 2 strips of bacon into small pieces and cook this with the olive oil until nicely browned, then add the vegetables to soften. This will add 60 calories per serving to the recipe.
- For a different flavor profile, add 2 teaspoons dried dill weed, 1 teaspoon dried oregano, and 1 teaspoon ground fennel. Omit the smoked paprika.
- Recipe adapted from Valerie Bertinelli of Food Network.