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Hearty Minestrone Soup: 1 Satisfying Vegetarian Meal

Hearty Minestrone Soup (Vegetarian)
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A hearty and filling vegetarian minestrone soup, packed with beans and pasta, perfect for a wholesome lunch.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Stir in garlic, basil, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  4. Pour in vegetable broth and diced tomatoes. Bring to a boil.
  5. Add cannellini beans, kidney beans, and pasta. Reduce heat and simmer for 10 minutes, or until pasta is almost cooked.
  6. Stir in zucchini and green beans. Continue to simmer for another 5-7 minutes, or until vegetables are tender and pasta is cooked through.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Notes

  • For a thicker soup, you can mash some of the beans against the side of the pot before adding the vegetables.
  • Feel free to add other vegetables you have on hand, such as spinach, kale, or bell peppers.
  • If you prefer a gluten-free option, use gluten-free pasta or omit the pasta altogether.

Nutrition

Find it online: https://whiskdaily.com/hearty-minestrone-soup-vegetarian/