Vegetarian Minestrone

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.7
  • Total Fat: 8.8 g
  • Cholesterol: 14.9 mg
  • Sodium: 1,075.9 mg
  • Total Carbs: 72.5 g
  • Dietary Fiber: 16.7 g
  • Protein: 21.8 g

View full nutritional breakdown of Vegetarian Minestrone calories by ingredient


Vegetarian minestrone with cheese tortellini Vegetarian minestrone with cheese tortellini
Number of Servings: 6


    Olive Oil, 2 tbsp
    Onions, raw, 2 medium (2-1/2" dia)
    Garlic, 4 cloves
    Red Wine, 1 fl oz
    1 1/2 T dried oregano (or to taste)
    3/4 T dried basil (or to taste)
    1 tsp. crushed red pepper (or to taste)
    Salt and freshly ground black pepper to taste.
    Vegetable Broth, 4 cup (32 oz container)
    Water, tap, 4 cups
    *Tomatoes, red, ripe, canned, whole, no salt added, 2.5 cup (remove)
    Beans, white, 2.5 cup (from 19 oz. can)
    Beans, red kidney, 2 cup (from 15 oz. can)
    Kale, 6 cup, chopped
    Zucchini, 2 cup, sliced
    Cheese Tortellini, 255 grams (9 oz. package)


Serve with freshly grated parmesean cheese (not included in nutritional calculator).


In heavy stock pot or dutch oven, saute onion in olive oil over medium low heat until soft.
Add garlic and herbs and saute 30 seconds, stirring often.
Add wine and stir to deglaze pan.
Add salt and pepper.
Add vegetable broth, water, and beans, bring to simmer.
Pierce tomatoes in the can and squeeze them to release juices. Remove tomatoes and roughly chop them. Add tomatoes and all the juices (from can and cutting board) to the pot.
Simmer, with lid ajar, about 10 minutes.
Add kale. Simmer, with lid ajar, about 20-25 minutes.
Add zucchini. Simmer, with lid ajar, about 15-20 minutes.
When all the vegetables and beans are tender and flavors are integrated, add tortellini. Simmer 5 - 10 minutes, until tortellini are done.

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user LAURA939701.