Go Back
Reader rating
4.6 out of 5 from 909 ratings
AI illustration of tomato-based soup with white beans, short tube pasta, zucchini, carrots, and celery in a speckled ceramic bowl.

Uncle Bill's Vegetarian Minestrone Soup

Zucchini, carrots, celery, white beans, and tomatoes simmer with basil, oregano, and garlic, with pasta added for the final cooking stage.
Print Recipe Pin Recipe
Total Time 55 minutes
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup onions chopped
  • 3 cups water
  • 2 cups zucchini diced
  • 1 cup carrots peeled and diced
  • 1 cup canned cannellini beans or other white beans
  • 3/4 cup celery diced
  • 1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh coarsely ground black pepper
  • 28 fluid ounces canned plum tomatoes dice and include the liquid
  • 2 cloves garlic minced
  • 1/4 cup uncooked ditalini or elbow macaroni

Method
 

  1. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and sauté for 4 minutes, or until just lightly browned.
  2. Add the water, zucchini, carrots, white beans, celery, basil, oregano, salt, pepper, tomatoes with their liquid, and garlic.
  3. Bring to a boil. Reduce the heat, cover, and simmer over medium-low heat for 25 minutes, stirring occasionally.
  4. Add the ditalini or elbow macaroni. Cover and cook for an additional 10 minutes.
  5. Serve hot.

Notes

Preparation time: 15 minutes.
Servings: 4–6.