Nicole's Vegetarian Minestrone

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 212.6
  • Total Fat: 5.5 g
  • Cholesterol: 1.3 mg
  • Sodium: 1,039.3 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.8 g

View full nutritional breakdown of Nicole's Vegetarian Minestrone calories by ingredient


A delicious and flavorful, veggie-packed soup. A delicious and flavorful, veggie-packed soup.
Number of Servings: 12


    1 Tbsp Olive Oil
    1 Medium Onion, Chopped (1 cup)
    6 oz White Mushrooms, Sliced
    1 Cup Celery, Chopped
    1 Cup Carrots, Chopped
    1.5 Cups Zucchini, Cut into 1/2-inch pieces
    1.5 Cups Summer Squash, Cut into 1/2-inch pieces
    1 Tbsp Garlic, Chopped
    1 Tub Knorr Vegetable Homestyle Concentrated Stock
    10 Cups Water
    2-14 oz Cans Cannelini Beans, Rinsed Well
    2-14 oz Cans Italian Diced Tomatoes
    4 oz Barrila PLUS Elbows
    1 tsp Oregano, Dried
    1/8 tsp Red Pepper Flakes
    1 tsp Kosher Salt
    1/4 tsp Black Pepper
    8 Cups Kale, chopped
    1/4 Cup Parmesan Cheese, Shredded


4 cups of vegetable broth and 6 cups of water can be substituted for the Concetrated Stock and 10 cups of water.


Heat a large dutch oven or soup pot over medium heat. Add olive oil to the pan; swirl to coat. Add onion and saute until soft. Add mushrooms and saute for an additional 5 minutes. Then add the celery, carrots, zucchini, summer squash, and garlic. Cook for 5 minutes, stirring frequently. Add the concentrated stock, water, cannellini beans, tomatoes, oregano, red pepper flakes, salt, and pepper. Cook until boiling. Then add the elbow pasta and cook until tender (about 7-8 minutes). When all vegetables are tender, add the kale and cook for an additional 5 minutes. When served, top with 1 tsp of shredded parmesan cheese.

Serving Size: Makes 12 1.5-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NENGLER1.