Easy Vegetarian Minestrone Soup (Print version)
A hearty one-pot vegetarian minestrone with beans, small pasta, tender vegetables, and a bright tomato broth.
# Ingredients:
For the soup base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 1/2 teaspoons Italian seasoning
08 -
1/4 teaspoon crushed red pepper flakes, optional
For the soup
09 -
1 can (28 oz / 795 g) diced tomatoes with juices
10 -
5 cups (1.2 L) vegetable broth
11 -
1 can (15 oz / 425 g) cannellini beans, rinsed and drained
12 -
1 can (15 oz / 425 g) kidney beans, rinsed and drained
13 -
1 bay leaf
14 -
3/4 teaspoon fine salt, plus more to taste
15 -
1/2 teaspoon black pepper
16 -
3/4 cup (90 g) ditalini or other small pasta
17 -
1 medium zucchini, diced
18 -
1 cup (120 g) green beans, trimmed and cut into 1-inch pieces
19 -
1 tablespoon fresh lemon juice
20 -
1/4 cup chopped fresh parsley or basil
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Cook for 6-8 minutes, stirring often, until the onion is translucent and the carrots begin to soften.
02 -
Add garlic, tomato paste, Italian seasoning, and red pepper flakes if using. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and coats the vegetables.
03 -
Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 15 minutes.
04 -
Add the ditalini, zucchini, and green beans. Simmer for 10-12 minutes, stirring occasionally, until the pasta is just tender and the vegetables are cooked but not mushy.
05 -
Remove the bay leaf. Stir in lemon juice and parsley. Taste and add more salt or pepper as needed. Serve hot with a drizzle of olive oil if desired.
# Good to know:
01 -
Cook pasta separately if making the soup for meal prep.
02 -
Add extra broth when reheating because the pasta absorbs liquid.
03 -
Use low-sodium broth if you prefer to control the salt.