Description
This vegetarian Minestrone soup recipe is packed full of fresh, seasonal vegetables, such as green beans, zucchini, and kale. It’s healthy, easy to make, and simmered to perfection in a delicious tomato broth.
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion (about 1 medium onion)
- 2 cups chopped carrots (about 2 large carrots)
- 1 cup chopped celery (about 2 large stalks)
- 1 1/4 cups Yukon gold potato, chopped into 1/2-inch cubes (about 1 medium potato)
- 1 1/4 cups chopped zucchini or yellow squash (about 1 medium zucchini)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon fine sea salt, or more to taste
- A pinch of red pepper flakes (optional)
- Freshly ground black pepper, to taste
- 1 bay leaf
- 1 28-ounce can whole peeled tomatoes, crushed by hand or with an immersion blender
- 4 cups vegetable broth (I like Better Than Boullion Vegetable Base)
- 1 cup cut green beans (fresh or frozen)
- 1 15-ounce can cannellini beans, drained and rinsed
- 2/3 cups small pasta (I like baby shells)
- 2 cups chopped green kale (or baby spinach)
- 1/4 cup fresh chopped basil or parsley
- Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onions and a pinch of salt. Cook for 5 to 7 minutes until the onions are translucent, stirring occasionally.
- Add the carrots, celery, and potatoes. Cook for 5 to 7 minutes until the vegetables have softened, stirring occasionally.
- Add the zucchini, garlic, dried oregano, dried basil, salt, bay leaf, red pepper flakes (if using), and a few grinds of freshly ground black pepper. Cook for 1 minute, stirring often.
- Add the canned tomatoes and let cook for 2 minutes.
- Add the vegetable broth and green beans. Bring the soup to a boil, then reduce the heat to medium low and simmer, partially covered, for 20 minutes.
- Stir in the cannellini beans, pasta, and kale. (If you’re using baby spinach, wait until you add the fresh herbs to the soup in Step #7). Continue simmering until the kale is tender and the pasta is al dente, about 10 minutes. If the soup is too thick for your liking, you can add an additional 1 to 2 cups of broth or water.
- Remove from the heat and discard the bay leaf. Stir in the fresh basil or parsley and baby spinach (if using). Taste and adjust the seasoning to your liking. Serve the minestrone soup with a sprinkle of grated parmesan on top if desired.
Notes
- Potato substitute: Add an extra chopped medium zucchini or yellow squash.
- Cannellini bean substitute: Use small red kidney beans, navy beans, or chickpeas.
- Make it vegan: Use dairy-free parmesan cheese, or simply leave it out.
- Make it gluten-free: Use gluten-free pasta, or add extra beans to the soup.
- Nutrition information is a rough estimate based on 6 servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 151
- Sugar: 7.58g
- Sodium: 776mg
- Fat: 2.95g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.58g
- Trans Fat: 0g
- Carbohydrates: 29.5g
- Fiber: 7.1g
- Protein: 4.32g
- Cholesterol: 2mg