Vegetable Minestrone Soup
A flavorful and hearty soup that can feed a whole crew. With a tomato base, this soup is loaded with veggies plus cannellini beans for protein, oh, and pasta too. A great cool-weather meal to warm your soul.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10-12 servings 1x
- Category: Plant-based
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 2 carrots, chopped
- 1 small parsnip, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, finely chopped
- 1/2 teaspoon of Spike seasoning
- 1 teaspoon of dried oregano
- 1 red bell pepper, chopped
- 1 medium-sized zucchini, chopped
- 1 cup of green beans, cut (fresh or frozen)
- 1 large 28-ounce can of diced tomatoes
- 6–7 cups of vegetable stock
- 1 sprig of fresh thyme, or 1 teaspoon of dried
- 2 bay leaves
- 1 15-ounce can of cannellini beans, rinsed and drained
- 1 cup of dried campanelle pasta (or any smaller squiggly pasta variety)
- Juice from 1/2 a lemon
- Handful of fresh parsley, chopped
- Salt and fresh ground pepper to your liking
Instructions
- Add the olive oil to a large stockpot and kick the heat up to medium-high. Add the red onion and saute for about 10 minutes, stirring frequently. Cook the onions until they start to carmelize.
- Add the carrots, parsnip, celery, garlic, Spike seasoning, and oregano to the stockpot. Cook for 5 minutes stirring frequently.
- Add the red bell pepper, zucchini, and green beans. Cook for another 5 minutes stirring frequently.
- Add the diced tomatoes and cook for an additional 5 minutes on medium-high.
- Add the vegetable stock, thyme, and bay leaves. Once the soup reaches a boil add the cannellini beans and pasta. Cook the soup on medium-high for about 25 minutes, or until the pasta is al dente (the pasta will take longer to cook because the stockpot is full of much more than just water).
- Turn off the heat. Remove the thyme and bay leaves. Add the lemon juice, parsley, salt, and pepper. Serve with some warm ciabatta bread.
Notes
Minestrone keeps in the refrigerator for up to 5 days and is delicious as leftovers!
Find it online: https://www.bowlofyum.com/2020/09/vegetable-minestrone-soup/