Hearty Vegetarian Chili
45 min
Packed with three kinds of beans, corn, and peppers — this chili has serious flavor without any meat. The jalapeños and green chiles give it just the right kick.
vegetarianone-potspicy
Vegetarian Minestrone Soup
Classic Italian minestrone — hearty, filling, and endlessly flexible. Beans and tomato are non-negotiable; everything else can shift with what you have.
Instructions
- 1
Soak the beans overnight in plenty of cold water. Drain and rinse well. Put them in a pot, cover with fresh water, and boil for 15 minutes. Drain and set aside.
- 2
Warm the olive oil in a large pot and fry the onion and garlic until soft and translucent. Pour in the red wine and let it bubble hard for about a minute. Add the beans, tomatoes, tomato purée, and stock. Bring to a boil, then lower the heat and let it all simmer gently until the beans are tender — about 1 to 1½ hours.
- 3
Cut the carrots, parsnip, potatoes, and celery into evenly sized pieces and add them to the soup. Cook for another 10 minutes, or until the vegetables are just starting to get tender.
- 4
Cut the courgette into similar-sized pieces and add it to the soup along with the pasta and the green beans. Keep cooking until the pasta is done and all the vegetables are soft. Season with salt and pepper.
Per average serving
405
Calories
kcal
15.3
Protein
g
61.1
Carbs
g
11.1
Fat
g
11.8g
Fiber
9.7g
Sugar
267mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
405
Calories
kcal
15.3
Protein
g
61.1
Carbs
g
11.1
Fat
g
11.8g
Fiber
9.7g
Sugar
267mg
Sodium
Tips from the kitchen
- Don't skip the 15-minute boil after soaking. It softens the beans enough that they'll actually go tender during the simmer instead of staying chalky in the middle.
- Let the red wine bubble hard for that full minute before you add anything else. You want the sharp alcohol smell to cook off, otherwise it lingers in the broth.
- Add the vegetables in the order the recipe gives. Carrots, parsnip, potato and celery need a head start, while courgette and green beans go soft fast and would turn to mush if they went in early.
- Watch the pasta closely once it goes in. It keeps absorbing liquid even off the heat, so pull the pot when the spirals still have a tiny bit of bite.
- Taste a bean before you start cutting vegetables. If they're still firm at the 1-hour mark, give them the extra half hour. Everything after depends on them being done.
Ways to vary it
- A spoonful of pesto stirred into each bowl at the table is a nice touch if you have it. Spinach or kale thrown in with the courgette works well too.
- Swap the white beans for borlotti or cannellini if that's what's in the cupboard. The cooking time stays about the same.
- If you want it without wine, a splash of extra stock and a squeeze of lemon at the end gives you a similar lift.
Storage & leftovers
Keeps in the fridge for about 4 days and the flavor settles nicely by the next day. It freezes fine, though the pasta goes a bit soft, so cook the pasta separately if you know you're freezing a batch. Reheat gently on the stove and add a splash of water, since it thickens as it sits.
What to serve with it
A piece of crusty bread to mop the bowl is all you need. A bit of grated parmesan on top works if you're not keeping it vegan.
UC
By Untrained ChefPublished 26 May 2026 · Updated 11 July 2026
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