Minestrone Soup Recipe

Warm up your chilly days with a delicious and healthy vegan minestrone soup! This hearty dish is not only quick to prepare, but it also fits perfectly into your meatless Monday routine.

I sure hope wherever you’re from the weather is better than what we’ve been dealing with in Columbus! There’s nothing I crave more when the temperatures drop than a big warm bowl of soup. Today I’m sharing my Minestrone recipe which is also vegan, healthy, quick, and perfect for meatless Monday!

You will need the following ingredients: olive oil, onion, garlic, celery, carrot, green beans, dried basil, dried oregano, red pepper flakes, salt, pepper, diced tomatoes, vegetable broth, Great Northern beans, fresh Parmesan, and small pasta noodles (e.g., shells, elbows, wheels). I used Banza chickpea pasta shells this time, which are higher in protein and fiber while being lower in calories and carbs—making this dish even healthier! I couldn’t tell the difference at all in this soup, but any small pasta will work.

Instructions

  1. Start by sautéing onion and garlic in olive oil in a large stockpot or Dutch oven.
  2. Stir in celery and carrot and continue to sauté for a few more minutes.
  3. Add green beans and seasoning; sauté for a couple more minutes.
  4. Stir in diced tomatoes and vegetable broth. Bring to a boil, cover, and reduce heat to simmer for about 10 minutes.
  5. Stir in pasta and beans. Bring back to a slight boil, then reduce heat, cover, and simmer for another 10-15 minutes.
  6. Adjust the seasoning and stir in some Parmesan before serving.

And that’s it! Enjoy and stay warm!

Recipe Summary

Minestrone Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4-5 cloves garlic, minced
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 cups chopped green beans
  • 1 teaspoon dried basil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 28 oz can diced tomatoes
  • 8 cups vegetable broth
  • 1 cup Banza shells (or any small pasta)
  • 1 can Great Northern beans
  • ¼ cup fresh Parmesan

Instructions

  1. Warm olive oil in a large dutch oven or stockpot.
  2. Sauté onion and garlic for a couple minutes.
  3. Add celery and carrots, sauté for a few more minutes.
  4. Add green beans and seasoning, sauté a couple more minutes.
  5. Stir in tomatoes and vegetable broth, bring to a simmer.
  6. Cover and reduce heat for 10 minutes.
  7. Stir in pasta and beans, simmer for another 10-15 minutes.
  8. Adjust seasoning and stir in Parmesan.

Please note that you can find various ingredients and supplies on Amazon and AliExpress

FAQs

1. Can I make this soup ahead of time?
Yes, minestrone soup can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
2. Is this soup gluten-free?
To make this soup gluten-free, use gluten-free pasta or omit pasta altogether.
3. Can I add other vegetables to this soup?
Absolutely! Feel free to add any other vegetables you enjoy, such as zucchini or spinach.
4. How can I make this soup spicier?
Add more red pepper flakes or a dash of hot sauce to increase the spiciness to your liking.
5. What can I serve with minestrone soup?
Crusty bread or a fresh green salad pairs beautifully with minestrone soup for a complete meal.

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