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
- Start by sautéing onion and garlic in olive oil in a large stockpot or Dutch oven.
- Stir in celery and carrot and continue to sauté for a few more minutes.
- Add green beans and seasoning; sauté for a couple more minutes.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, cover, and reduce heat to simmer for about 10 minutes.
- Stir in pasta and beans. Bring back to a slight boil, then reduce heat, cover, and simmer for another 10-15 minutes.
- Adjust the seasoning and stir in some Parmesan before serving.
And that’s it! Enjoy and stay warm!
