Vegetarian Minestrone Soup - Cook Republic


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup, Dinner
  • Cuisine: Vegan, Vegetarian, Italian


  • 1 tablespoon extra virgin olive oil
  • 1 bay leaf
  • 1/2 teaspoon dried garlic (or 1 garlic clove, minced)
  • 1 leek, thinly sliced (white only)
  • 1 medium potato, peeled and finely diced
  • 1 large carrot, peeled and finely diced
  • 1 medium zucchini, ends trimmed and finely diced
  • 1 X 400g canned diced tomato
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 litre vegetable stock
  • 1/2 cup small pasta (ditalini, tubetti or macaroni)
  • 1 cup baby spinach leaves, chopped
  • 12 florets broccoli, chopped
  • few sprigs of fresh parsley and basil leaves, finely chopped
  • salt to taste
  • freshly ground black pepper
  • parmesan, to sprinkle


  1. Heat oil in a 4-litre cooking pot on medium. Add bay leaf, garlic and leek. Sauté for a couple of minutes until leek starts to caramelize.
  2. Add potato and carrot. Mix well and cook for a few minutes until vegetables are glazed. Add zucchini and sauté for a couple of minutes.
  3. Add tomato, balsamic vinegar, oregano and parsley. Mix well and cook for a couple of minutes.
  4. Add the vegetable stock and pasta. Mix well and simmer (uncovered) for 15-20 minutes, stirring occasionally until the vegetables are tender and pasta is al dente.
  5. Add spinach, broccoli and chopped herbs. Season with salt and pepper to taste. Cook for 5 minutes until broccoli is tender.
  6. Remove from heat. Serve with a sprinkling of parmesan.


For A Vegan Version – Skip the Parmesan cheese. Top with Cashew Cheese sprinkles.

For A Gluten-Free Version – Use gluten-free pasta instead of regular pasta.

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