Simple Vegetarian Minestrone Soup | The Mediterranean Dish

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Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.


🔹 1/4 extra virgin olive oil (see our olive oil options above)
🔹 1 small yellow onion, chopped
🔹 2 carrots, chopped
🔹 2 celery stalks, diced
🔹 4 garlic cloves, minced
🔹 1 zucchini or yellow squash, diced
🔹 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
🔹 Salt and pepper
🔹 1 tsp paprika
🔹 1/2 tsp rosemary
🔹 1 15-oz can crushed tomatoes
🔹 6 cups broth (vegetable or chicken broth)
🔹 1-inch Parmesan cheese rind (optional)
🔹 1 bay leaf
🔹 2 to 3 springs fresh thyme
🔹 1 15-oz can kidney beans
🔹 Large handful chopped parsley
🔹 Handful fresh basil leaves
🔹 Grated Parmesan cheese, to serve (optional)
🔹 2 cups already cooked small pasta such as ditalini or elbow pasta


Kalaivani Ramakrishnan says:

For a vegetarian dish , chicken broth is not applicable .

Mary Holmes says:

Simple and delicious, thank you.

Rosayn Warwick says:

My secret ingredient besides Parmesan cheese rinds is two tablespoons tomato paste! The paste adds a delicious umami flavor plus thicken the soup a bit! Lastly, we finish our soup with grated Parmesan cheese and your EVOO!

HighConsciousness1 says:

Suzy, What brand cast iron pot is that and would you suggest it?

HighConsciousness1 says:

The soup is almost as gorgeous as you!

Krzysztof Kulesza says:

Its my first visit on Your channel, and i think i love YOU 😆

tarquin bullocks says:

Excellent demonstration! ("We fish it out later…no big deal.") And it is my Sunday afternoon recipe for today.
So glad I kept my parmesan rinds…

N. Porter says:

parm isn't vegetarian

Mango T says:

Once again, another one of my boring fan girl statements. lol. Another recipe for my keep file, I actually make all the ones I comment on, and you’ve never had a fail yet. And I actually have that rind sitting around, dinner tomorrow, with some bread out of the bread maker. Thanks again, as always.🥰. I hope that many new cookers, (and older burned out ones, like me), can see how you make fresh, easy, REAL food in practically no time at all. (I actually do the pasta in the serving bowl too, when pasta is included). It doesn’t get all mushy, especially for the next day👍

Mari Mendoza says:

Love the way you say minestrone

luz m montero says:


samanatatti says:

Amazing recipe, loved it. Even tho couldn't use parmesan cheese it tasted just fine. Thanks for sharing

SheisMelody says:

Can't wait to make this one look delicious 🥰😋

Stacey Werner says:

You said holy trinity when adding the veggies. However, traditional mirepoix is onions, carrots, and celery, whereas the holy trinity is onions, celery, and green bell pepper.

eliseo mata says:

Your dishes are AMAZING!

loveblazed87 says:

Did you use canned green beans or fresh ? TIA

Abbey P says:

😘 You are truly amazing!! 💕
Thanks you.

Shawn Trivett says:

Suzy thanks for showing this recipe, it's funny I was just thinking that you and I make minestrone the same way. I like the way you take a recipe and simplify it and yet there's so much depth( flavors) Keep up the good work.


I like how dramatic you are. Your food must to be delicious

Mehdi FRITAH says:

So entertaining an informative presentation or what looks like a delicious meal 🍴😋 Thank you!!!

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