Vegetarian Minestrone Soup(8 Servings)
A hearty and flavorful vegetarian minestrone soup featuring fresh vegetables, herbs, and pasta, served with crusty bread bowls for a comforting, nutritious meal perfect for gatherings.
Ingredients
- 1/2 head green cabbage (about 1 lb.), shredded ⓘ
- 3 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 large red onion, chopped ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 lb. winter squash, peeled, seeded and chopped ⓘ
- 2 qt. water ⓘ
- 1 lb. collard greens, cleaned, stemmed, trimmed and shredded ⓘ
- 1/2 c. small pasta bows ⓘ
- 1/2 c. parsley leaves ⓘ
- 1/2 c. basil leaves ⓘ
- 2 cloves garlic ⓘ
- salt and pepper ⓘ
- 1 loaf homemade or frozen bread dough (whole wheat or white) ⓘ
- 1 c. lentils
- 1 medium onion, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 4 c. torn spinach leaves ⓘ
- 4 Tbsp. lemon juice ⓘ
Instructions
- Thaw bread dough and let rise once.
- Divide dough into 4 round loaves, about 4 inches in diameter.
- Place on a baking sheet coated with nonstick cooking spray.
- Let rise for 1 hour.
- Bake in a 375°F oven for 25 minutes.
- Cool loaves on a wire rack.
- Slice the top third of each loaf.
- Remove bread inside each loaf to create bread bowls, leaving about 1/3-inch shell.
- Reserve the shells and tops.
- Save the inside of the bread for breadcrumbs.
Tips & Substitutions
For a heartier soup, consider adding canned tomatoes or using vegetable broth instead of water. You can also swap out the lentils for chickpeas or any beans you have on hand. Fresh herbs like thyme or oregano can enhance the flavor. If you're short on time, pre-chopped vegetables can speed up prep. This Vegetarian Minestrone Soup is a great way to use up seasonal vegetables.
Serving Suggestions
Serve the minestrone soup in the prepared bread bowls for a rustic presentation. Garnish with extra parsley or basil for freshness. This dish pairs beautifully with Italian Vegetable Salad for a complete meal. For added richness, consider a sprinkle of grated Parmesan cheese or a drizzle of olive oil. If you're looking for bread options, try accompanying it with Spaghetti Bread.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If the soup thickens too much, add a splash of water or vegetable broth to reach your desired consistency. The bread bowls can be stored separately to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Minestrone Soup(8 Servings) contains roughly 1685 calories, with 71g protein, 108g carbohydrates, and 109g fat. It is an excellent source of vitamin A (158% of the Daily Value), protein (143% of the Daily Value), and calcium (142% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 soup in advance?
Yes, this minestrone soup can be made a day in advance. In fact, the flavors deepen as it sits. Just cook the bread bowls fresh on the day you plan to serve it for the best texture.
What can I serve with this soup?
This soup is hearty enough to stand alone but can be complemented with a side of crusty bread or a light salad, like Italian Vegetable Salad. A glass of red wine also pairs wonderfully.
Can I freeze the soup?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).