Italian Minestrone Soup
This classic Italian minestrone soup is loaded with seasonal vegetables, beans, and pasta in a rich tomato broth and is completely vegan. It is a wholesome vegan meal that celebrates simple Italian cooking and is perfect for feeding a hungry family.
A chunky and hearty vegan Italian minestrone packed with vegetables and pasta.
Nutrition per serving
Ingredients
protein
base
vegetables
liquid
fat
Instructions
Saute the Base Vegetables
Heat olive oil in a large heavy pot over medium heat. Add celery and zucchini and cook for 5 minutes until slightly softened and beginning to color at the edges.
Build the Broth
Add the crushed tomatoes and vegetable broth and stir to combine. Bring the soup to a boil over high heat then reduce to a gentle simmer.
Add Beans and Pasta
Stir in the cannellini beans and dry pasta. Simmer for 12 to 14 minutes until the pasta is cooked to al dente.
Finish with Greens
Stir in the fresh spinach and let it wilt for 2 minutes. Season generously with salt and freshly ground black pepper.
Serve
Ladle into deep bowls and drizzle with extra virgin olive oil and fresh basil leaves if desired.
Substitutions
Common mistakes
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