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
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 medium (or 2 small) yellow potatoes, peeled and diced into 1/2-inch cubes
- 1 28-ounce can whole peeled tomatoes, crushed by hand or with an immersion blender
- 1 small zucchini or yellow squash, diced
- 1 cup cut green beans (fresh or frozen)
- 4 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 bay leaf
- A pinch of red pepper flakes (optional)
- Freshly ground black pepper, to taste
- 4 cups vegetable broth (I like Better Than Boullion Vegetable Base)
- 1 15-ounce can cannellini beans, drained and rinsed
- 2/3 cups small pasta (I like baby shells)
- 2 cups chopped greeen kale (or baby spinach)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 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, a pinch of salt and a few grinds of black pepper. 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.
- Meanwhile, pour the whole tomatoes and their juices into a large bowl and crush them by hand or with an immersion blender. Set aside.
- Add the zucchini, green beans, garlic, oregano, dried basil, salt, bay leaf, and red pepper flakes (if using) to the soup pot. Cook until fragrant, stirring frequently, about 1 to 2 minutes.
- Add the tomatoes and their juices, and the broth to the soup pot. 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. Continue simmering until the greens are 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 and parsley. Taste and adjust the seasoning to your liking. Serve the minestrone soup with a sprinkle of grated parmesan on top if desired.
Notes
- 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