Minestrone Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
148 kcal
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Cuisine
Mediterranean, Vegan
Minestrone Soup Recipe
Description
This minestrone begins with sautéing yellow onion, garlic, celery, and carrots in olive oil, developing a flavorful base. It is then built up with zucchini, green beans, tomato paste, diced tomatoes, white beans, and a blend of spices including garlic and onion powders, red chili flakes, salt, black pepper, and bay leaves. Bouillon paste and boiling water form a broth that simmers with these ingredients.
Pastina pasta is added to cook through, providing small tender pasta pieces to the soup's chunky vegetable and bean texture. Finally, chopped kale and fresh lemon juice are stirred in for color and brightness. The optional topping of vegan parmesan cheese adds a finishing savory touch.
Versatile as a plant-based meal, this minestrone offers comforting warmth and a nutrient-dense composition. Ingredients can be adjusted as desired, and the soup stores well refrigerated or frozen for future meals.
The notes suggest dairy-free modifications using plant-based cheese and offer substitution options for the pasta as well as ideas for enhancing the vegetable variety. Storage instructions allow for several days in the fridge or freezing for up to a month.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion medium
- 4 garlic cloves
- 1 carrot medium
- 2 celery stalks
- ¼ cup tomato paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
- 2 bay leaf
- 4 oz green beans
- 1 zucchini medium
- 1-540 ml White beans canned
- 1-540 ml diced tomatoes canned
- 1 tbsp bouillon paste
- 4 cups water boiling
- 1 cup pastina pasta
- 2 cups kale chopped, green
- lemon juice of ½ lemon
- vegan parmesan cheese
Instructions
- For the soup, prepare all of your vegetables.
- Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
- In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion. Sweat this out for around 3 - 5 minutes. Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine. The longer you cook this, the stronger the flavors will be!
- Add the bouillon paste and boiling water to the pot.
- Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
- Stir in the kale and cook for 5 minutes.
- Squeeze the juice for half of a lemon into the pot and stir.
- Adjust any seasonings to taste.
- Serve immediately with grated vegan parmesan cheese!
Notes
- Omit or substitute vegan parmesan cheese to keep the soup dairy-free or vegan.
- Replace pastina pasta with gluten-free pasta or diced potatoes as an alternative starch.
- Enhance the soup with additional vegetables for more variety and nutrients.
- Store the soup in a sealed container in the refrigerator for 3–4 days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 148kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 5.1g | 10% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 415.8mg | 17% |
| Fiber | 4.1g | 16% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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