Vegetarian Minestrone Soup
Vegetarian Minestrone Soup is based on the hearty classic Italian recipe that's loaded with beans, vegetables and pasta in a seasoned aromatic tomato broth!
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks diced
- 2 large carrots diced
- Salt and pepper to taste
- 1 zucchini diced
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 4 garlic cloves minced
- 2 ounces tomato paste
- 1 28- ounce can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 15 oz can kidney beans drained/rinse
- 15 oz can white beans drained/rinsed
- 1/2-3/4 cup small pasta of choice
- Freshly grated parmesan cheese for serving
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.
- Add the tomato paste, crushed tomatoes with their juices and vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
- Serve with parmesan cheese and parsley, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions for easier thawing and leaving the pasta out so that it doesn't get mushy. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit, and switch out the beans and spices.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 578mg | Potassium: 1505mg | Fiber: 12g | Sugar: 13g | Vitamin A: 4033IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 6mg
QR code
Scan code to view the full recipe on your phone.
