Minestrone Soup Parve
Warm, hearty, and packed with nourishing vegetables, this Minestrone Soup Parve is the ultimate comfort food for any season. Brimming with a medley of vibrant ingredients like zucchini, spinach, and cannellini beans, it delivers a flavorful experience in every bite. The addition of dried herbs such as oregano, basil, and thyme enhances the richness of this Mediterranean-inspired classic, while small pasta shapes and tender potatoes make it satisfyingly filling. Simmered in a savory vegetable broth and finished with a sprinkle of fresh parsley, this vegan and kosher-friendly soup is perfect for a cozy family meal or a make-ahead lunch option. Ready in just an hour, this one-pot wonder combines simplicity with robust flavor—ideal for anyone seeking a wholesome, plant-based recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 2 medium Carrots, peeled and diced
- 3 Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Russet potato, peeled and cubed
- 14.5 ounces Canned diced tomatoes (with juices)
- 6 cups Vegetable broth
- 15 ounces Canned cannellini beans, drained and rinsed
- 15 ounces Canned red kidney beans, drained and rinsed
- 1 cup Dried pasta (small shapes like ditalini or macaroni)
- 2 cups Fresh spinach leaves, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini and cubed potato to the pot. Stir to combine.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir well.
Add the cannellini beans, kidney beans, dried oregano, basil, thyme, salt, black pepper, and the bay leaf. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, partially covered.
After 20 minutes, add the pasta and continue simmering for another 10-12 minutes, or until the pasta is al dente and the potatoes are tender.
Stir in the chopped fresh spinach and let it wilt, cooking for an additional 2-3 minutes.
Taste the soup and adjust the seasoning with more salt or pepper, if needed. Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7967 mg | 346% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 60.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 9612 mg | 204% | |
*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.
