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Olivia

Vegetable Minestrone

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Vegetable minestrone soup made with beans, pasta, and fresh vegetables. A warm, comforting Let’s Veg recipe perfect for everyday meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 -6
Course: Soup
Cuisine: Italian
Calories: 107
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 cup cooked white beans or kidney beans
  • ½ cup small pasta ditalini or elbow
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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soup pot with lid
Soup Bowls
Soup Bowls
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soup bowl

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in zucchini and green beans. Cook for 2-3 minutes.
  5. Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
  6. Bring to a gentle boil, then reduce heat to low.
  7. Simmer uncovered for 20 minutes.
  8. Add pasta and beans. Continue cooking for 10-12 minutes, until pasta is tender.
  9. Taste and adjust seasoning before serving.

Nutrition

Calories: 107kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 969mgPotassium: 298mgFiber: 2gSugar: 6gVitamin A: 5894IUVitamin C: 14mgCalcium: 34mgIron: 1mg

Notes

Add spinach or kale at the end for extra greens
Use gluten-free pasta if needed
Tastes even better the next day

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