Main CourseSoupDinner

Vegetarian Minestrone Soup

Name: Vegetarian Minestrone Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 800 g canned diced tomato undrained; 6 cup vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1 pcs bay leaf; 150 g green bean trimmed and cut into 1 inch pieces; 400 g canned cannellini bean rinsed and drained; 0.5 cup small pasta such as ditalini or elbow macaroni; 1 pcs zucchini diced; 100 g spinach fresh; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley chopped (optional)

This hearty vegetarian minestrone is packed with fresh vegetables, beans, and pasta in a savory tomato broth. It's a comforting and nutritious meal perfect for any time of year.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 226 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, chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
800 gcanned diced tomato, undrained
6 cupvegetable broth
1 tspdried oregano
1 tspdried basil
1 pcsbay leaf
150 ggreen bean, trimmed and cut into 1 inch pieces
400 gcanned cannellini bean, rinsed and drained
0.5 cupsmall pasta, such as ditalini or elbow macaroni
1 pcszucchini, diced
100 gspinach, fresh
0.5 tspsalt
0.25 tspblack pepper

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · knife · cutting board

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
About 10 min
3
Stir in the garlic and cook for another 1 minute until fragrant.
About 1 min
4
Pour in the canned diced tomato, vegetable broth, dried oregano, dried basil, and bay leaf.
About 1 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
About 15 min
6
Add the green bean and canned cannellini bean to the pot.
About 1 min
7
Stir in the small pasta and zucchini, then continue to simmer for another 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
About 12 min
8
Remove the bay leaf from the soup.
9
Stir in the fresh spinach until it wilts, which should only take 1-2 minutes.
About 2 min
10
Season the soup with salt and black pepper to taste.
11
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Per serving

Nutrition

70%Score

Calories: 225.8kcal
Protein: 11g
Carbs: 34.8g
Fat: 5.7g
Fibre: 8.1g
Sugar: 9.5g

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 gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth or water if needed.