Vegetarian Minestrone
Warm, hearty, and bursting with vibrant vegetables, this Vegetarian Minestrone recipe is the ultimate comfort food for any season. Packed with nutrient-rich carrots, zucchini, green beans, and spinach, along with tender cannellini and kidney beans, this hearty soup offers a protein boost without any meat. A medley of aromatic herbs—oregano and basil—infuses every spoonful with Italian-inspired flavors, while the addition of small pasta shapes adds a satisfying texture. Ready in just an hour, this one-pot dish is perfect for meal prep or weeknight dinners, serving up to six. Top it off with freshly grated Parmesan and chopped parsley for a touch of indulgence, or keep it fully vegan by skipping the cheese. This wholesome, homemade soup is a must-try recipe for fans of nourishing, plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed cannellini beans
- 1 15-ounce can, drained and rinsed red kidney beans
- 1 cup dry pasta (small shapes like ditalini or elbow)
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- optional, for garnish Parmesan cheese
- optional, chopped for garnish fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the zucchini and green beans to the pot. Sauté for another 3-4 minutes.
Stir in the can of diced tomatoes (with their liquid), vegetable broth, cannellini beans, and kidney beans.
Season the soup with dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
Add the dry pasta to the pot and cook for 10-12 minutes, or until the pasta is al dente.
Stir in the fresh spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust the seasoning with additional salt or pepper as needed.
Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 11267 mg | 490% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 76.8 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1486 mg | 114% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 8964 mg | 191% | |
*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.
