MI Coop Kitchen

Vegetarian Minestrone

50 minutes
Prep: 10 minutes | Cook: 40 minutes | Servings: 1 gallon

Submitted by Guest Chefs from the Miller Family Farm.
Located in Carney, MI, and a member of Alger Delta Electric Cooperative, the Miller Family aquaponics Farm proudly provides their local community with fresh fish and produce, and the Millers have plans to build an on-site kitchen to serve fresh fish to guests.


  • 2 tablespoons Olive Oil
  • 1 teaspoons garlic, minced
  • 1 large onion, finely chopped
  • ¼ cup celery, diced
  • 1 cup carrots, peeled and sliced into thin half moons
  • 1 cup fresh mushrooms, sliced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2 tablespoons chicken flavored seasoning (vegetarian)
  • 6 cups boiling water
  • 1 teaspoon steak sauce
  • ½ teaspoon Worcestershire sauce (Annie’s vegetarian)
  • 12 ounces fresh kale chopped
  • 3 ½ cup tomatoes, crushed
  • 4 cups spaghetti sauce (homemade or store bought)
  • 3 ½ cups Navy beans canned (drained & rinsed)
  • 1 ½ cups zucchini, cut into small bite size
  • 2 cups Ditalini cooked (or other small pasta)
  • Salt and Pepper to taste


  1. Heat oil in a large soup pot. Add onion, garlic, celery and carrots. Sauté’ 2–3 minutes until onion
    is translucent.
  2. Add mushroom, oregano and basil and cook 2 minutes over medium heat or until mushrooms are softened.
  3. Prepare broth by dissolving vegetarian chicken seasoning into boiling water then add to pot with onion mixture.
  4. Add steak sauce, Worcestershire, kale, tomatoes, spaghetti sauce and beans. Bring to a boil, then simmer for 10–20 minutes, add zucchini and cook 10 more minutes or until zucchini is tender.
  5. Adjust seasoning with salt and pepper, then add the cooked pasta. Remove from heat and serve.

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