Vegetable minestrone is a pot-of-the-stove kind of meal. It’s built slowly, with vegetables added in layers, turning simple ingredients into something rich and satisfying. This is soup meant to be flexible use what’s in season, adjust as you go, and let it simmer until everything comes together.
This is everyday nourishment, the Let’s Veg way.
Vegetable Minestrone
Vegetable minestrone soup made with beans, pasta, and fresh vegetables. A warm, comforting Let’s Veg recipe perfect for everyday meals.
Ingredients
Equipment
soup pot with lid
soup bowl
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in zucchini and green beans. Cook for 2-3 minutes.
- Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 20 minutes.
- Add pasta and beans. Continue cooking for 10-12 minutes, until pasta is tender.
- Taste and adjust seasoning before serving.
Nutrition
Notes
Add spinach or kale at the end for extra greens
Use gluten-free pasta if needed
Tastes even better the next day