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5 from 1 vote

Vegetarian Minestrone

A full-bodied satisfying soup
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 297kcal
Author: Sula


  • 2 TB olive oil
  • 1 onion diced
  • 1 carrot diced
  • 1 cup chopped celery
  • 4 cloves garlic minced
  • 6 cups vegetable broth
  • 1 28 oz can plum tomatoes, crushed fine
  • 1 can cannellini beans drained
  • 1 can garbanzo beans drained
  • 2 cups chopped cabbage
  • ½ tsp red pepper flakes to taste
  • 1 tsp Italian seasoning
  • 2 tsp salt
  • 1 bunch Swiss chard chopped (or 2-3 cups fresh spinach)
  • salt and ground black pepper
  • cup ditalini pasta optional


  • Heat 2 TB Olive oil in a large stock pot over medium to high heat. Add carrot, onion and celery; cook and stir until onion starts to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
  • Pour broth and plum tomatoes into the pot. Bring to a simmer.
  • Stir beans, cabbage, red pepper flakes, Italian seasoning, and 2 tsp salt into the broth mixture. Bring to a simmer and cook for 30 minutes.
  • Stir in Swiss chard (or other greens) and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
  • Stir in pasta (if using) and increase heat to medium-high. Simmer until pasta is tender, about 15 minutes.


Calories: 297kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 2265mg | Potassium: 712mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3180IU | Vitamin C: 26mg | Calcium: 148mg | Iron: 5mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.