Main CourseSoupDinner

Hearty Vegan Minestrone

Name: Hearty Vegan Minestrone
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion diced; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 800 g diced tomato canned; 1.5 l vegetable broth; 200 g potato peeled and diced; 1 pcs zucchini diced; 150 g green bean trimmed and cut into 1 inch pieces; 400 g kidney bean canned, rinsed and drained; 100 g small pasta such as ditalini or elbow macaroni; 100 g fresh spinach; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This comforting minestrone soup features a rich tomato broth brimming with fresh vegetables, beans, and pasta. It's a satisfying and wholesome meal perfect for any day of the week. Enjoy a taste of Italian comfort in a bowl.

An original recipe by Forkin

Total time: 1 hr
Serves: 6
Difficulty: Easy
Per serving: 233 kcal

Vegetarian

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, diced
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
800 gdiced tomato, canned
1.5 lvegetable broth
200 gpotato, peeled and diced
1 pcszucchini, diced
150 ggreen bean, trimmed and cut into 1 inch pieces
400 gkidney bean, canned, rinsed and drained
100 gsmall pasta, such as ditalini or elbow macaroni
100 gfresh spinach
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the diced tomatoes and vegetable broth, then add the diced potato, zucchini, and green beans.
About 2 min
5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
About 15 min
6
Stir in the kidney beans and small pasta. Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente.
About 10 min
Cook’s note: Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
7
Remove the pot from the heat and stir in the fresh spinach until it wilts.
About 2 min
8
Season the soup with salt and freshly ground black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
9
Ladle the minestrone into bowls and garnish with fresh parsley, if desired, before serving.
About 1 min

Per serving

Nutrition

71%Score

Calories: 232.7kcal
Protein: 10.9g
Carbs: 36.9g
Fat: 6g
Fibre: 9.7g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover minestrone in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium heat or in the microwave until warmed through. You may need to add a splash of water or broth if the soup has thickened too much.