Vegetable Minestrone Soup For A Crowd
A hearty vegetable minestrone soup packed with fresh vegetables, beans, and pasta, perfect for feeding a crowd and full of savory, comforting flavors.
Ingredients
- 12 c. water
- 2 to 3 Tbsp. olive oil ⓘ
- 2 small cans tomato sauce ⓘ
- 6 bay leaves ⓘ
- 3 carrots, sliced
- 3 celery sleeves, chopped ⓘ
- 1 medium zucchini, chopped ⓘ
- 2 c. cauliflower ⓘ
- 2 tomatoes, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 can garbanzo beans ⓘ
- 1 can green beans ⓘ
- 1 can corn ⓘ
- 12 black olives, sliced ⓘ
- 2 to 3 c. elbows or curly pasta ⓘ
- 1 tsp. onion powder ⓘ
- 1 tsp. garlic powder ⓘ
- 2 Tbsp. parsley ⓘ
- 1 Tbsp. basil ⓘ
- salt to taste ⓘ
Instructions
- Place a 6-quart pot on the stove and heat the olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in sliced carrots, chopped celery, zucchini, cauliflower, and chopped tomatoes; cook for about 5 minutes.
- Pour in water and add tomato sauce, bay leaves, onion powder, garlic powder, and salt to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Add garbanzo beans, green beans, corn, sliced black olives, and pasta to the pot.
- Cook for an additional 10-15 minutes until the pasta is al dente.
- Stir in parsley and basil, adjust seasoning as needed, and remove bay leaves before serving.
Tips & Substitutions
For a heartier soup, consider adding more vegetables like spinach or kale. If you're short on time, pre-chopped vegetables can save you prep work. You can swap the pasta for a gluten-free option or use leftover 'Lo-Cal' Pizza And Bread Dough cut into small pieces for a unique twist.
Serving Suggestions
Serve the minestrone hot, garnished with fresh herbs. A sprinkle of grated Parmesan cheese enhances the flavors beautifully. This soup pairs wonderfully with a side of 'Cool & Colorful Salad' or crusty bread for a complete meal. Consider serving with a glass of red wine for a delightful touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Minestrone Soup For A Crowd contains roughly 636 calories, with 21g protein, 143g carbohydrates, and 6g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (150% of the Daily Value), and iron (127% of the Daily Value). Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this minestrone soup vegan?
Absolutely! This recipe is easily adaptable to vegan diets by ensuring that the vegetable broth or any added cheese is plant-based. You can also skip the black olives if they are not your preference.
How can I thicken the soup if it's too watery?
To thicken your minestrone, you can mash some of the beans or add a few more pasta pieces during cooking. Alternatively, stir in a tablespoon of cornstarch mixed with water until you reach your desired consistency.
What are some good side dishes to serve with minestrone soup?
This soup is quite filling on its own, but you can enhance your meal with sides like a fresh Italian bread or a simple arugula salad. Dishes like 'Italian Pepper Steak' also complement the flavors well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).