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Vegetarian Minestrone Soup

Vegetarian Minestrone Soup

Vegetarian minestrone soup with cannellini beans, veggies, and pasta. Hearty Italian comfort, 100% meatless.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 3 large carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 can (28 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 1 piece parmesan rind about 2 inches
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 medium zucchini diced
  • 1 cup ditalini pasta cooked separately
  • 2 cups baby spinach
  • 1 tbsp fresh lemon juice
  • 1/2 cup grated parmesan for serving
  • 2 tbsp fresh basil chopped
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat oil in a large pot. Cook onion, carrots, and celery 8 minutes until soft. Add garlic, tomato paste, oregano, and basil. Cook 1 minute.
  2. **Simmer.** Add crushed tomatoes, broth, and parmesan rind. Bring to a simmer. Cook 20 minutes.
  3. **Beans and veg.** Add cannellini beans and zucchini. Simmer 10 more minutes.
  4. **Wilt.** Stir in spinach until wilted.
  5. **Finish.** Remove parmesan rind. Stir in lemon juice. Season with salt and pepper.
  6. **Serve.** Ladle over cooked ditalini in bowls. Top with parmesan, basil, and a drizzle of olive oil.

Notes

Add a parmesan rind for restaurant depth. A small upgrade with huge payoff. Vegan swap: skip the parmesan rind and top with nutritional yeast instead of cheese. Store soup without the pasta in the fridge for up to 5 days.