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Classic Minestrone (or “Imposter Minestrone”) Soup Recipe

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minestrone soup

I usually use Hungry Girl’s recipe as my go-to for minestrone, but something about this version (from the same cookbook as my sukiyaki recipe) caught my eye. Maybe it was the lack of noodles and spinach (which I’m used to seeing in minestrone recipes) and their replacement with cabbage and mushrooms (I had some in the fridge that I needed to use up). Either way, it provided my sister and me with some interesting running commentary while we were cooking together.

I’d call this more of an imposter soup, as I didn’t feel like I was making (or later, eating) minestrone (which is my favorite), but it was still a delicious vegetable soup. It kind of reminds me of how sometimes people complain about faux meat products not tasting “meatlike.” They aren’t actually meat, so I’ve found that it’s best not to expect them to taste like meat. They can, however, be enjoyed for what they are – a nice alternative.

This recipe is similar in that, while I find that it is not what I consider true minestrone, the flavors do meld nicely together, making for a delicious dish.  Additionally, while I’m not usually a fan of cooked cabbage, I actually enjoyed the taste and texture of it in this particular soup. It’s a pretty forgiving recipe, too. I forgot to add in some of the ingredients at the proper time (hey, it’s distracting when the food paparazzi keeps you talking and laughing while cooking), but the final result wasn’t affected. My family was happy to arrive home to a hot, veggie-packed lunch after a chilly morning spent out at our farm.

Classic Minestrone Soup Recipe

  • Yield: 8 Servings

Ingredients

    • 1 Teaspoon Virgin Olive Oil
    • 1/4 Cup Water
    • 1 Large Sweet Onions chopped
    • 2 Carrots Chopped
    • 4 Cloves Garlic minced
    • 2 Stocks Celery Chopped
    • 1 Bay Leaf
    • 1 Tablespoon Dried Basil
    • 1 Teaspoon Dried Oregano
    • 1/2 Teaspoon Dried Rosemary
    • 1/2 Teaspoon Ground Black Pepper
    • 3/4 Pound Mushrooms Chopped
    • 1/2 Cup Vegetable Broth
    • 1/2 Small Head Cabbage
    • 1 20 oz can Diced Tomatoes
    • 2 Cups Cooked White beans
    • 6 Cups Water
    • 1 Cup Green Beans fresh or frozen
    • Pasta (optional) rotini, penne, or egg noodles
    • freshly grated parmesan cheese

Instructions

      1. Heat the oil and ¼ c water in a large soup pot. Sauté the onion until it is translucent.
      2. Add the garlic, carrot, and celery (as well as leeks, if using) to the pot and sauté until the veggies are soft, about ten minutes.
      3. Add the herbs and black pepper and cook, stirring, briefly. Add the mushrooms and continue to cook until the mushrooms are soft and have released most of their liquid, about another 8 to 10 minutes.
      4. Add your wine or vegetable broth and boil until the liquid is reduced by half. Scoff at your recipe because it says this will take 45 minutes, but it takes you probably no more than ten.
      5. While your liquid is reducing itself, shred or chop the cabbage. Add it to the pot along with your tomatoes and the white beans. Pour in the 6 c of water and allow the soup to simmer until the vegetables are tender (this took me about half an hour).
      6. Add the green beans and cook just until they turn bright green. You can also add noodles, if you like. I supplemented my soup with garlic pepper, but you can easily throw in a dash of salt or other seasonings to your taste. The parmesan cheese is optional, but I find that it adds another dimension to the flavor. I highly recommend that, when serving, you add about 1 t per bowl.

Source: Adapted from the (1995) Vegetarian Times Complete Cookbook, by the editors of the Vegetarian Times and Lucy Moll.

About 

Demelza Young is an alumni of Northern Kentucky University. She currently enjoys volunteering her time in her local community, reviewing online content with her cat, and sharing quality recipes.

Reader Interactions

Comments

  4. I've used a few of the Hungry Girl's recipes myself. I know this is not one, but that made me feel like we had something in common! This soup reminds me of a soup my mom made while I was growing up – I can almost smell the aroma. This is one I may try.

  6. When I was a kid I had a few favorite homemade soups; but this one I could eat whether it was homemade or store bought. Your recipe sounds awesome so I look forward to trying it!

  14. I don't think I've ever had minestrone soup before but it looks and sounds delicious, I will have to give it a try!

  17. I am not a huge fan of minestone soup but my husband sure does love it. Thank you for sharing!

  21. There's nothing better than a bowl of hot homemade soup on a cold day! This sounds delicious! I'll definitely have to make it! Thanks for the recipe! 🙂

  22. I like this soup, however, it has WAY to many mushrooms in it for me. I suppose I could leave them out. When I make this soup I don't usually use too many beans because my husband doesn't care for beans.

  24. i will have to try and make a pot of this soon.. i have never made minestone soup before thanks! 

  35. i love minestrone soup, actually i love soup all kinds of soups hehhe great recipe and thanks for sharing @tisonlyme143

  41. Minestrone is one soup that you cannot go wrong with. I mix and match whatever is on hand  and the soup always comes out fine.

  45. I love this soup and it is what I usually get from the OG with a salad. Thank you for sharing, I will have to try it out!

  46. Not vegetarian, but I sometimes like to try vegetarian-type meals once in a while, and minestrone is one of my favorite soups. I’ll give this recipe a shot.