Italian Minestrone Soup Recipe Vegetarian and Delicious

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander (for draining beans and pasta)

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion, stirring occasionally, and cook until translucent and fragrant, about 5 minutes.
2. Add the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
3. Stir in the zucchini and green beans. Cook for 3-4 minutes to combine flavors.
4. Add the diced tomatoes with their juice, vegetable broth, dried oregano, basil, and thyme. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes. This allows the vegetables to become tender.
6. While the soup simmers, prepare the pasta if using. Cook it separately in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.
7. Add the rinsed cannellini beans and chopped spinach or kale to the soup. Simmer for another 5 minutes until the greens have wilted.
8. Season the soup with salt and pepper to taste. If you’re adding pasta, stir it into the soup now.
9. Remove from heat and ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan or vegan cheese if desired.
10. Serve hot with crusty bread or a light salad for a complete meal.

Tips & Variations

For a gluten-free version, omit the pasta or substitute with gluten-free varieties like quinoa or rice.

Use seasonal vegetables: Feel free to swap zucchini and green beans with summer squash, peas, or even sweet potatoes depending on the season.

Make it heartier: Add cooked barley, farro, or other whole grains for extra texture and fiber.

Boost the flavor: Finish the soup with a splash of fresh lemon juice or a drizzle of good-quality extra virgin olive oil before serving.

Protein options: For added protein, toss in cooked chickpeas or lentils along with the beans.

Storing leftovers: This soup keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This Italian minestrone soup pairs wonderfully with a slice of warm, crusty bread for dipping. Try serving it alongside a fresh green salad drizzled with balsamic vinaigrette for a light and satisfying meal.

For a more filling option, a grilled cheese sandwich with melted vegan cheese complements the soup’s savory flavors beautifully.

To keep your meal authentically Italian, consider adding a sprinkle of fresh basil or a drizzle of high-quality olive oil just before serving. If you enjoy a bit of heat, a pinch of red pepper flakes can add a subtle kick.

Looking for more delicious vegetarian recipes? Check out these favorites:

• Best Italian Vegetarian Recipes for Delicious Meatless
• Low Calorie Vegetable Soup Recipe for Healthy Eating
• Vegetarian Swiss Chard Recipes for Healthy Meals

Conclusion

Our vegetarian Italian minestrone soup recipe is a perfect example of how simple, fresh ingredients can come together to create a comforting and nutritious meal. Its vibrant medley of vegetables, beans, and herbs makes it both satisfying and wholesome.

This soup is incredibly versatile, allowing you to adapt it based on what’s fresh and available in your kitchen.

Beyond being delicious, it’s a smart choice for those seeking plant-based meals that don’t sacrifice flavor or heartiness. Whether you’re cooking for yourself, family, or friends, this minestrone soup will quickly become a go-to favorite.

Give it a try and enjoy a taste of Italy in every spoonful!

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