Vegan Minestrone Soup

Name: Vegan Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil (extra virgin); 1 pcs onion (medium, diced); 2 pcs carrot (medium, diced); 2 pcs celery stalk (diced); 1 pcs zucchini (medium, diced); 100 g green beans (trimmed, cut into 1-inch pieces); 4 pcs garlic (cloves, minced); 3 pcs tomato (medium, diced); 100 g cannellini beans (dried, soaked overnight and drained); 80 g pasta (small shapes like ditalini or elbows); 800 ml water; 2 pcs bay leaf; 1 tsp dried oregano; 1 tsp dried basil; 1 pinch salt; 1 pinch black pepper (freshly cracked); 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.5/5(87)

TASTE SCORE

8/10

A hearty, vibrant Italian soup loaded with seasonal vegetables, tender beans, and pasta in a light tomato broth. This comforting one-pot meal comes together easily and tastes even better the next day.

PREP

20m

COOK

35m

SERVES

1 CUP

239 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the cannellini beans overnight.
Rinse dried cannellini beans. Cover with plenty of water and soak for at least 8 hours or overnight. Drain before using.
saute · ~10 min
Sauté the aromatic base.
1.Heat olive oil in a large pot over medium heat.
2.Add diced onion and cook until translucent (3-4 min).
3.Add minced garlic and sauté until fragrant (30 sec).
4.Add diced carrots and celery; cook for 5 min, stirring occasionally.
TIPDon't let the garlic burn — keep it moving and watch for golden, not brown.
boil · ~25 min
Build the broth and simmer the beans.
1.Add diced tomatoes, drained beans, bay leaves, oregano, basil, and water to the pot.
2.Bring to a boil, then reduce heat to low.
3.Cover and simmer gently for 25 min, stirring occasionally, until beans are tender.
TIPCheck bean tenderness by pressing one against the side of the pot — it should mash easily.
simmer · ~10 min
Add the remaining vegetables and pasta.
1.Stir in diced zucchini, green beans, and pasta.
2.Add a pinch of salt.
3.Simmer uncovered for 8-10 min, until pasta is al dente and vegetables are tender.
4.Add a splash more water if the soup thickens too much.
TIPStir a few times during cooking — pasta settles and can stick to the bottom.
mix · ~1 min
Finish and season.
1.Remove bay leaves from the pot.
2.Stir in lemon juice and season with black pepper.
3.Taste and adjust salt if needed.
garnish
Ladle into bowls and garnish with chopped parsley.
Serve hot with crusty bread on the side if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the richest flavor, sweat the soffritto (onion, carrot, celery) slowly until very soft before adding garlic.
2
If using canned beans instead of dried, add them after the pasta is cooked to avoid mushiness.
3
Cook the pasta directly in the soup to let it absorb the broth, but serve immediately or it will over-soften.
4
Minestrone tastes even better the next day — the flavors meld as it sits.
5
To keep green beans bright green, add them in the last 5 minutes of simmering.
6
If the soup thickens too much upon standing, thin it with a little hot water or vegetable broth.

RECIPE VARIATIONS