Easy Vegetarian Minestrone Soup w/ Pasta & Kale – a quick and easy veggie loaded soup using pantry and freezer staples. On your table in just about 30 minutes!
This Vegetarian Minestrone Soup is a super easy comforting meal that can be on your table in just about 30 minutes. I’ve used pantry and freezer staples for a minimum amount of fuss. Adding the noodles makes it a dish your kids will be happy to slurp down as well.
Why Frozen Vegetables Are Awesome
- They’re quick.
- They’re easy.
- They require no chopping.
- They have nutritional value at least equal to, if not greater than, fresh veggies.
- They’re always ready for you.
You can certainly use all fresh veggies if you want, but why do all that chopping when frozen veggies have just as many nutrients as fresh (in some cases, they have more), and they are so much quicker? Frozen veggies are picked at their peak ripeness and frozen right away maintaining all of their nutritional value. Fresh veggies are often shipped hundreds or thousands of miles to get to your grocery store, losing nutritional value with each day they sit out. Even if you buy fresh veggies from your local farmers market, the longer they sit on your counter or in your fridge, they lose nutrients.
I always have several bags of frozen mixed vegetables in my freezer for meals such as this.
Don’t get me wrong, I LOVE fresh veggies and in most cases fresh is superior in taste and texture. BUT you really can’t tell the difference in soups and stews, so let’s give ourselves a break and take the easy route today, ok?
Meatless Monday Just Got Easier
If you’re trying to cut down on your meat consumption or just add more vegetables into your meal plans, this Easy Vegetarian Minestrone Soup is a great place to start. It’s hearty and filling with the beans and pasta, making it a meal that will please the whole family. It’s one of my kids’ favorite soups!
It also makes great leftovers the next day. Pack it up in a thermos for a cozy warm-you-up lunch at work or school.
Easy Vegetarian Minestrone Soup w/ Pasta & Kale
I hope you love this Easy Vegetarian Minestrone Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
A quick and easy veggie loaded soup made from pantry and freezer staples. On your table in just about 30 minutes.
- 1/2 sweet onion (peeled and diced)
- 2 garlic cloves (peeled and minced)
- 16 oz frozen mixed vegetables
- 28 oz canned crushed tomatoes (I like the kind with no salt added)
- 32 oz low sodium vegetable broth (I use Trader Joe's organic)
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
- 15 oz canned red kidney beans (rinsed and drained) (or 1.5 cups of home cooked beans)
- 1 cup chopped kale
- 1 tbsp nutritional yeast (optional)
- 2 cups cooked noodles* (We like macaroni noodles. Ditalini is also a good choice.) (Use gluten free noodles if desired)
In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup of the veggie broth until translucent and soft...about 4-5 minutes
- Add frozen veggies, crushed tomatoes, the rest of the carton of veggie broth, parsley, oregano, thyme, salt and pepper.
- Simmer 20 minutes to allow veggies to become tender and the flavors to mingle.
Add kidney beans, kale, and noodles, and simmer another 2-3 minutes to warm through.
- Take off heat. Add optional nutritional yeast, if using, and stir.
*This is a great use for leftover noodles.
*Original post published December 2015; Recipe and content updated September 2017