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Favourite Minestrone Soup

Get cozy with this vegan minestrone soup on a cold day. Full of vegetables, beans, herbs and, small shelled pasta, this soup is filling and nutritious.
Course Main Course, Soup
Cuisine Italian
Keyword beans, pasta, quick, winter
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 large bowls
Author gingerfare

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 large carrot diced
  • 2 stalks celery diced
  • 2 cup green beans cut into bite size pieces
  • 2 cloves garlic minced
  • ¼ tsp salt
  • 1 28oz can diced tomatoes with juices
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • pinch of chili flakes optional
  • 4 cups vegetable broth
  • 2 cup water
  • ¾ cup small shelled pasta I used lumachine
  • 1 can red kidney beans
  • squeeze of lemon juice
  • fresh basil thinly sliced, optional
  • parmesan optional

Instructions

  • Warm the olive oil in a dutch oven over medium-high heat. Once shimmering, add the onion, carrot, celery, green beans, garlic and, salt. Cook until onions become translucent and vegetables begin to soften. Stirring often for about 10 minutes.
  • Add the diced tomatoes with their juices, broth, water, pasta, beans, dried herbs and, chili flakes if using. Stir to combine and bring mixture to a boil.
  • Reduce heat to a gentle simmer and cook for 20 minutes, ensure the pasta is cooked and vegetables are soft.
  • Remove from heat. Stir in a squeeze of lemon juice and season with salt and pepper, to taste.
  • Divide into bowls, garnish with fresh basil and parmesan, if desired.

Notes

Switch it up: Feel free to sub the green beans for another vegetable such as bell peppers, potatoes, or frozen corn.
Storage: This soup will keep in the fridge for 5 days or freeze for up to 3 months.