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Classic Minestrone Soup

Classic Minestrone Soup

Enjoy a warm bowl of classic minestrone soup, a healthy vegetarian and vegan option that’s easy to make and tastes incredible.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Italian
Servings 6 bowls
Calories 250 kcal

Equipment

  • Dutch oven
  • stockpot

Ingredients
  

Soup Base

  • 4 tablespoons extra-virgin olive oil divided
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 2 medium ribs celery chopped
  • ¼ cup tomato paste
  • 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work
  • 4 cloves garlic pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 large can diced tomatoes 28 ounces, with their liquid (or 2 small 15-ounce cans)
  • 4 cups vegetable broth 32 ounces
  • 2 cups water
  • 1 teaspoon fine sea salt
  • a pinch red pepper flakes
  • Freshly ground black pepper

Pasta and Beans

  • 1 cup whole grain orecchiette or elbow or small shell pasta
  • 1 can Great Northern beans 15 ounces, rinsed and drained, or 1 ½ cups cooked beans
  • 2 cups baby spinach chopped kale or chopped collard greens
  • 2 teaspoons lemon juice

Garnish

  • 1 cup Parmesan cheese Freshly grated, for garnishing (optional)

Instructions
 

Cooking Instructions

  • Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  • Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  • Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  • Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  • Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
  • Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Notes

This minestrone soup is vegan without the cheese topping.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 2500IUVitamin C: 25mgCalcium: 100mgIron: 3mg
Keyword comfort food, healthy soup, Minestrone, seasonal vegetables, vegan soup, vegetarian soup
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