Go Back
–+ servings
Print
Shredded Veggie Minestrone Soup served in two white bowls on a blue place mat

Easy Shredded Veggie Minestrone Soup Recipe

This Shredded Veggie Minestrone Soup is a seasonal spin on the classic Italian Minestrone using fall vegetables like butternut squash, cabbage, sweet potatoes and mushrooms. All veggies are shredded in a food processor allowing for this quick fall soup to be served in only 30 mins!

Course Appetizer, Soup
Cuisine American, Italian
Keyword fall vegetable soup, Italian vegetable soup, minestrone with vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 219 kcal
Author Mahy

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1/2 large butternut squash
  • 1 small sweet potato
  • 1/2 head cabbage
  • 1/2 head cauliflower
  • 1 cup button mushrooms
  • 2 carrots
  • 1 pinch salt
  • 1 teaspoon oregano
  • 1 big jar tomato sauce
  • 3 cups vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup orzo pasta , uncooked
  • 1 cup canned navy beans , drained and rinsed
  • 1/2 cup minced basil

Optional add-ins:

  • croutons for serving
  • grated Parmesan cheese

Instructions

  1. Using a food processor disc for shredding, shred the garlic and onion, and set aside.
  2. Using the same disc and bowl (no need to clean up), shred the veggies one after the other, emptying the bowl as it fills up.
  3. Preheat a large pot with the olive oil over medium-high heat. Add in the garlic and onion mixture first and sauté them for just 3 minutes until they soften up.
  4. Add in all the shredded veggies, a pinch of salt and oregano. Sauté the shredded veggies for 3 more minutes until slightly softened.
  5. Add in the Prego Farmers' Market® sauce, vegetable stock, seasoning and give the soup a mix.
  6. bring the soup to a boil, and when it starts to boil, lower the temperature to medium and cover your pot.
  7. Let the soup cook for about 20 minutes until veggies have softened. Add in the orzo pasta and beans, cover the pot again and let the soup cook for 7 more minutes until the pasta has cooked.
  8. Turn off the heat, add in the basil and mix well.
  9. Serve the soup right away with cheese if you like, some croutons and more basil. Enjoy! :)

Recipe Notes

  • For shredding your vegetables a food processor is the best choice. Just use the disc/shredder attachment and then shred all the veggies together so they’re all about the same size.
  • By having the veggies shredded, they all cook quickly, and every spoonful of this minestrone soup recipe will have a mix of veggies and flavors! Even your pickiest eater won’t be able to pick out a certain veggie.
Nutrition Facts
Easy Shredded Veggie Minestrone Soup Recipe
Amount Per Serving (1 bowl)
Calories 219 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1105mg48%
Potassium 586mg17%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 6g7%
Protein 9g18%
Vitamin A 3755IU75%
Vitamin C 53.8mg65%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.