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delicious bowl of minestrone soup

Delicious Minestrone Soup

Vegan Minestrone Soup

I am so pleased with this simply delicious Minestrone Soup, which is similar to the Minestrone Soup at the Olive Garden Restaurant. I have to say that mine tastes much nicer. When considering what to cook for lunch today, I just had a very strong need to have this Minestrone Soup, but not the restaurant version. I think my taste buds guided me in creating this soup that we really enjoyed for lunch.

The soup is vegan and is made with ingredients that are nutritious and satisfying. I used the small shell shaped pasta, but any small sized pasta, like rings will be fine as well.

Here is the recipe.


  1. 1 medium potato
  2. 1 fresh carrot, cubed
  3. 1 cup frozen mixed vegetables*
  4. 1 zucchini cut into cubes
  5. ½cup mix of chopped yellow & red onion
  6. 2 large ripe Roma tomatoes
  7. ¼cup canned crushed tomatoes
  8. 4 tablespoons olive oil
  9. 1 tblsp. minced garlic
  10. ½ cup canned kidney beans
  11. ½cup small shell or ring pasta
  12. 2-3cups water. Do not add all at once
  13. ¼ tsp. sugar


  1. 4 basil leaves
  2. A few sprigs of coriander/cilantro
  3. ½ teaspoon crushed black pepper
  4. 1 tsp. salt or to taste
  5. ½ tsp. ground oregano
  6. 2-3 Chopped green chilies; (optional, use if you like it spicy)
  7. **Skin of red onion


  1. Gather all the ingredients in the recipe
  2. Boil pasta and set aside. Wash all fresh ingredients and cut into cubes
  3. Heat oil in a non-stick pot over medium-high heat
  4. Add onions, green chilies & onion skins. Sauté until soft. Follow with 2 chopped Roma tomatoes, potatoes and carrot.
  5. Lower temperature. Put on pot lid. This will draw out juices from the vegetables.
  6. Stir contents and cook for about 5 minutes on medium-low temperature.
  7. Remove lid and use a fork or knife to test for softness of potato. If it feels hard, cook a little longer and add water if contents are drying
  8. If it feels softer than when you began, add the rest of the ingredients
  9. Stir contents. Add 2 cups of water. Cook about 7 minutes. Follow with crushed tomato & kidney beans. Cook another 5 minutes on medium-low heat
  10. Add boiled pasta and the rest of spices, water, salt, & sugar***
  11. Cook on low heat for 2-3 minutes. The potato & carrots should now be soft & spices blended. Tear basil leaves & add a few sprigs of fresh cilantro when serving
  12. Fresh baked bread or rolls make this a wholesome, delicious meal
minestrone soup cooking in pot

Minestrone Soup cooking on Stove

* The frozen vegetable pack that I used, contained sweet-corn, soy beans and red bell peppers. If you do not find one with those vegetables, get one that at least has peas & sweetcorn. you may also use fresh vegetables.

** The skin of red onions have very high nutritive benefits. Wash well before adding to pot. When the soup is cooked, remove onion skins.

*** A little bit of sugar helps to neutralize the acidity of the tomatoes. It also helps to heighten flavors. If you would rather not use any sugar, then just ignore this step. You may also choose to add more or less water. Always test for salt. If you prefer to reduce the number of chilies or not use it at all, the soup will still be delicious.

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me via the Contact Form