easy minestrone

Minestrone soup is a colorful Italian soup full of hearty vegetables and pasta! This recipe is an easy plant based dinner or lunch recipe.

Easy Minestrone Soup

onion (or leek)

carrots

celery rib

garlic

zucchini squash (or 1 to 2 cups of other chopped vegetables)

olive oil

tomato paste

vegetable broth

tomatoes

water

bay leaf

cannellini beans

teaspoon each dried oregano and thyme

kosher salt, divided

pasta shells

baby kale (or spinach

black pepper

parsley,

Optional topping: Parmesan cheese, basil pesto

Prep the vegetables: Peel and small dice the onion and carrots. Small dice the celery. Mince the garlic. Small dice the zucchini.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and tomato paste, and cook for 5 to 6 minutes until the onions are just translucent. Add the garlic and cook for 1 minute.

Add the vegetable broth, tomatoes and juices, water, zucchini, bay leaf, white beans, oregano, thyme, and 1 teaspoon kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.

Add the pasta and cook until pasta is just al dente, about 8 to 10 minutes. Turn off the heat and stir in the baby greens for a few seconds until wilted. (If you&#8217;re using tougher greens like mature kale, chop them and add them in the last 5 minutes of the cook time.)

Remove the bay leaf. Add the remaining 1/4 teaspoon kosher salt. Taste and add fresh ground black pepper and more kosher salt to taste. Garnish with chopped parsley (or optionally add Parmesan cheese shavings or basil pesto or vegan pesto).

Minestrone Recipe

celery (diced)

onion

zucchini

garlic (minced)

chicken stock (plus additional as needed to thin)

28 oz can diced tomatoes

15 oz can crushed tomatoes

15 oz can light red kidney beans (drained)

15 oz can cannellini beans (drained)

green beans

dry Italian seasoning

salt

tsp black pepper

1/4-1/2 tsp crushed red pepper flakes ((optional adjust to your taste))

thyme

tsp sugar

bay leaves

ditalini pasta (small tubular pasta)

Italian parsley

Parmesan cheese bread

In a 6 quart Dutch oven or large heavy bottomed pot, heat olive oil over medium high heat. Add carrot, celery, onion and zucchini. Cook for 6-8 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer.

To the pot add chicken stock, diced tomatoes, crushed tomatoes kidney beans, cannellini beans, green beans, Italian seasoning, salt, black pepper, red pepper flakes, thyme, sugar and bay leaves. Cook covered over medium heat for 15 minutes.

To the pot add ditalini pasta. Cover and cook over medium for an additional 10-15 minutes or until pasta is tender. Check thickness of soup adding additional stock to thin, if needed.

Remove bay leaves, add 1/4 cup parsley, mixing into the soup.

Serve immediately garnished with additional parsley and grated Parmesan cheese.

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Easy Minestrone Soup

Minestrone Recipe

Top 2 easy minestrone recipes from across the web

The most viewed easy minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Minestrone Soup

Minestrone Recipe

The most viewed easy minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine