Hearty Meatless Minestrone
Warm, comforting, and packed with wholesome ingredients, this Hearty Meatless Minestrone is the ultimate plant-based soup that satisfies every craving. Brimming with a colorful medley of diced vegetables like zucchini, carrots, and celery, along with protein-rich kidney and cannellini beans, this recipe is a true celebration of nutrient-rich goodness. Flavored with aromatic herbs like oregano and basil, and made extra satisfying with tender pasta shells and a handful of fresh greens, it’s an easy one-pot meal perfect for weeknight dinners or meal prep. Ready in under an hour, this vegetarian minestrone is endlessly customizable—add a sprinkle of Parmesan cheese or fresh parsley for a finishing touch or enjoy it as is for a vegan option. Serve it piping hot with crusty bread for a cozy, satisfying feast that’s as hearty as it is healthy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces cannellini beans (canned, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale
- 1 cup small pasta shells or ditalini
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- as desired grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Stir in the zucchini and minced garlic, cooking for an additional 2 minutes.
Pour in the vegetable broth, diced tomatoes, and tomato paste. Stir to combine.
Add the kidney beans, cannellini beans, oregano, basil, bay leaf, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
Add the pasta and continue simmering for about 8-10 minutes, or until the pasta is al dente.
Stir in the baby spinach or kale and cook for another 2-3 minutes until wilted.
Remove the bay leaf and discard.
Taste and adjust seasoning as needed with additional salt and pepper.
Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired.
Serve hot and enjoy your hearty meatless minestrone!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8877 mg | 386% | |
| Total Carbohydrate | 473.2 g | 172% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 79.1 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 9642 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
