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Minestrone Soup Recipe Without Tomatoes

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Classic Minestrone Soup Recipe
Classic Minestrone Soup Recipe from www.simplyrecipes.com

Description

Minestrone soup is a classic Italian soup that is perfect for a cold winter day. It is a hearty soup that is packed with vegetables, beans, and pasta. However, most minestrone soup recipes call for tomatoes, which can be a problem for people who are allergic to them or simply don't like them. This recipe is a tomato-free version of minestrone soup that is just as delicious and flavorful as the original.

Prep Time

The prep time for this minestrone soup recipe without tomatoes is approximately 20 minutes.

Cook Time

The cook time for this minestrone soup recipe without tomatoes is approximately 45 minutes.

Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 cup green beans, trimmed and chopped
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 6 cups vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup small pasta, such as ditalini or elbow macaroni
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving (optional)

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the carrots, celery, zucchini, yellow squash, and green beans and cook for another 5 minutes, stirring occasionally.
  4. Add the cannellini beans, kidney beans, vegetable broth, dried basil, dried oregano, dried thyme, salt, and black pepper.
  5. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
  6. Add the pasta and cook for another 10-12 minutes, or until the pasta is tender.
  7. Stir in the fresh parsley.
  8. Serve hot with grated Parmesan cheese, if desired.

Notes

This minestrone soup recipe without tomatoes is a great way to use up any leftover vegetables you may have in your fridge. You can add or substitute any vegetables you like or have on hand. This soup also freezes well, so you can make a big batch and freeze it for later.

Nutrition Info

The nutrition information for this minestrone soup recipe without tomatoes is as follows:
  • Calories: 237
  • Total Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1,154mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 12g
  • Sugars: 6g
  • Protein: 12g

Recipes FAQ

What can I substitute for the vegetables in this recipe?

You can substitute any vegetables you like or have on hand. Some good options include bell peppers, kale, spinach, or even sweet potatoes.

Can I use a different type of bean?

Yes, you can use any type of bean you like or have on hand. Chickpeas or navy beans would work well in this recipe.

Can I make this recipe vegan?

This recipe is already vegan as written. However, if you want to add some protein, you can add some diced tofu or tempeh.

Recipe Tips

  • Be sure to chop all the vegetables into small, bite-sized pieces so they cook evenly.
  • If you want a thicker soup, you can add an extra can of beans.
  • If you want a spicier soup, you can add some red pepper flakes or a diced jalapeño pepper.
  • If you don't have vegetable broth, you can use chicken broth or water instead.

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