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Minestrone Soup

This classic minestrone soup recipe is satisfying and perfect for any occasion.

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Servings
1 1/4 cups
Calories Cholesterol Sat Fat Carbs
145 0mg 0.4g 24g
Recipe Chef Pamela Kurp
Course Soups
Cuisine Italian
Diet Vegan
Prep Time 30 minutes
Cook Time 2 1/4 hours
Ingredients
  • 1 C yellow onions (chopped)
  • 6 garlic cloves (minced)
  • 2 Tbsp olive oil
  • 1 C carrots (diced)
  • 1 C bell pepper (red) (diced)
  • 1 C cabbage (green) (chopped)
  • 3 celery stalks (chopped)
  • 1 C zucchini (chopped)
  • 1 tsp thyme (dried)
  • 1 Tbsp basil (dried)
  • 1 tsp oregano (dried)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tsp rosemary (dried)
  • 1/4 C soy sauce
  • 28 oz tomatoes (whole) (canned)
  • 10 C water
  • 1 C pinto beans (drained)
  • 1 C garbanzo beans (canned chickpeas) (drained)
  • 1 C green beans (cut into 2" pieces)
  • 4 oz pasta (uncooked)
  • 2 oz spinach leaves (baby)
Course Soups
Cuisine Italian
Diet Vegan
Prep Time 30 minutes
Cook Time 2 1/4 hours
Ingredients
  • 1 C yellow onions (chopped)
  • 6 garlic cloves (minced)
  • 2 Tbsp olive oil
  • 1 C carrots (diced)
  • 1 C bell pepper (red) (diced)
  • 1 C cabbage (green) (chopped)
  • 3 celery stalks (chopped)
  • 1 C zucchini (chopped)
  • 1 tsp thyme (dried)
  • 1 Tbsp basil (dried)
  • 1 tsp oregano (dried)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tsp rosemary (dried)
  • 1/4 C soy sauce
  • 28 oz tomatoes (whole) (canned)
  • 10 C water
  • 1 C pinto beans (drained)
  • 1 C garbanzo beans (canned chickpeas) (drained)
  • 1 C green beans (cut into 2" pieces)
  • 4 oz pasta (uncooked)
  • 2 oz spinach leaves (baby)
Servings
1 1/4 cups
Calories Cholesterol Sat Fat Carbs
145 0mg 0.4g 24g
Recipe Chef Pamela Kurp
Instructions
  1. Heat the oil in a large pot; saute the onion and garlic over high heat for 5 minutes.
  2. Add the rest of the vegetables; cover and simmer for 10 minutes or until tender.
  3. Add the spices, soy sauce, tomatoes, and water; bring to a boil and simmer for one hour.
  4. Add the beans, pasta and spinach; continue to simmer for another hour or more.
Recipe Notes

You can use any kind of small pasta (e.g., shells, elbow macaroni, farfalle) for this recipe.

Serve with Parmesan cheese, if desired.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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