Minestrone Soup

The original recipe, which yields 6-8 servings, uses 2T of olive oil to saute the onion/garlic. You can use water instead. This classic Italian soup is always vegetarian, and we use vegan parm made of 1 cup cashews, ½ cup nutritional yeast, ½ tsp garlic powder blended in the Vitamix, or pulsed in the food processor until you get a parmesan texture. A little sprinkled on top finishes this soup nicely!
Course Soup


  • 2 c chopped onion
  • 4 cloves minced garlic
  • 1 chopped celery stalk
  • 1 chopped medium carrot
  • 1 t minced oregano
  • 1 t minced basil
  • ½ t minced rosemary
  • ½ t black pepper
  • 1 bay leaf
  • 1 c chopped zucchini
  • 5 c vegetable stock and/or water
  • 2 c soaked and cooked garbanzo or other beans
  • 1 c dry whole wheat pasta
  • 2 c chopped tomatoes canned ok, just watch sodium and sugar!
  • minced parsley optional
  • vegan parmesan cheese optional


  1. Sauté the onion and garlic in the a little water for 5 minutes. Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.
  2. Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.
  3. Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes and serve, topped with parsley and/or vegan parmesan cheese.
  4. Notes This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency – light soup, thick stew, etc. You can also try adding other ingredients like mushrooms, cabbage, and eggplant.