Minestrone Recipe Vegetarian: Easy, Healthy, and Delicious

Minestrone soup is a classic Italian dish known for its vibrant medley of fresh vegetables, hearty beans, and tender pasta or rice, all simmered together in a flavorful broth. Perfect for chilly evenings or whenever you crave a comforting, nutritious meal, this vegetarian minestrone recipe is packed with wholesome ingredients that will satisfy both your taste buds and your health goals.

Not only is it easy to make, but it also offers endless flexibility to adapt based on seasonal produce or personal preference.

This recipe embraces the beauty of plant-based cooking, providing a rich source of fiber, vitamins, and minerals without any meat or dairy. Plus, it’s a fantastic way to use up leftover vegetables in your fridge!

Whether you’re a seasoned vegetarian or just exploring more meatless meals, this minestrone will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Hearty and wholesome: Packed with fresh vegetables, beans, and herbs, this soup is both filling and nourishing. It’s a complete meal in a bowl that keeps you energized and satisfied.

Simple and versatile: You can customize the veggies and beans depending on what you have on hand, making it a perfect recipe for pantry and refrigerator cleanouts.

Perfect for meal prep: Minestrone tastes even better the next day as the flavors meld together, and it freezes beautifully for quick lunches or dinners.

Vegetarian and vegan-friendly: This recipe is naturally free of animal products, making it suitable for a range of dietary preferences.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/2 cup small pasta (e.g., ditalini or elbow macaroni) or cooked rice
• 1 cup fresh spinach, roughly chopped
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese (optional, for serving)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Colander (for draining beans and pasta)
• Soup bowls and ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
3. Stir in the zucchini and green beans. Cook for another 3-4 minutes to slightly tenderize them.
4. Add the diced tomatoes with their juice, cannellini beans, and vegetable broth. Stir to combine all ingredients.
5. Season with oregano, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
6. Add the small pasta or cooked rice to the simmering soup. Cook according to package directions for pasta, usually about 8-10 minutes, or just until heated through if using rice.
7. Stir in fresh spinach during the last 2 minutes of cooking until wilted.
8. Remove the bay leaf and adjust seasoning with salt and pepper as needed.
9. Ladle the soup into bowls, garnish with chopped parsley and a sprinkle of Parmesan if desired. Serve hot.

Tips & Variations

“Feel free to swap in seasonal vegetables like butternut squash, kale, or peas to keep this soup fresh and exciting throughout the year.”

• Make it vegan: Simply omit the Parmesan cheese or use a vegan cheese alternative.
• Use different beans: Kidney beans, chickpeas, or black beans can be great alternatives to cannellini beans.
• Gluten-free option: Replace pasta with gluten-free pasta or extra rice/quinoa.
• Boost protein: Add cooked lentils or tofu cubes for more protein.
• Slow cooker method: Combine all ingredients except pasta and spinach in a slow cooker. Cook on low for 6-8 hours. Add pasta and spinach last 30 minutes.

Nutrition Facts

Serving Suggestions

This minestrone soup pairs wonderfully with a slice of crusty bread or a warm garlic baguette to soak up all the delicious broth. For a lighter meal, serve it alongside a crisp green salad dressed with lemon vinaigrette.

For a heartier dinner, complement your bowl with a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves or a small plate of roasted vegetables.

Don’t forget to check out our Vegetarian Swiss Chard Recipes for Healthy Meals for more vegetable-packed dishes, and if you have a sweet tooth, you’ll love the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious as a delightful dessert.

Conclusion

This vegetarian minestrone recipe is a versatile, comforting, and nutritious dish that brings the best of seasonal vegetables and hearty beans into a single pot. Its vibrant flavors and satisfying texture make it a perfect choice for any day of the week, whether you’re cooking for yourself, family, or guests.

The recipe’s adaptability allows you to tailor it to your taste and pantry, making it a go-to option for busy cooks and enthusiasts alike.

Enjoying a bowl of minestrone is not just about eating well; it’s about savoring a tradition of Italian home cooking that celebrates simplicity and freshness. This soup will warm your soul and nourish your body, making it a true kitchen favorite.

Remember, the best meals are those shared with love, so don’t hesitate to invite friends over and introduce them to this delicious vegetarian classic!

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