Vegetarian Minestrone Soup
Loaded with tons of tender veggies, beans, and pasta, this hearty minestrone soup is packed full of flavor and also vegetarian-friendly!
Servings 6 servings
Calories 187kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 cup celery, cut into 1/4-inch cubes
- 1 cup carrots, cut into 1/4-inch cubes
- 1 medium zucchini, cut into 1/4-inch cubes
- 1/2 lb green beans, cut into 1/2-inch pieces
- 3 medium cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (15 oz) kidney beans, drained and rinsed
- 7 cups vegetable broth (or chicken broth if non-vegetarian)
- 1 cup dry pasta (such as small shells, orzo, etc)
- 1 cup firmly-packed baby spinach or kale
- Salt and pepper to taste
- Grated Parmesan and bread for serving, optional
Instructions
- Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add onion, celery, carrots, zucchini, and green beans and saute over medium-high heat 3-5 minutes until vegetables are crisp-tender.
- Add garlic, tomato paste, basil, and oregano to vegetables and cook 1-2 minutes until fragrant. Add kidney beans and vegetable broth to vegetables and bring to a simmer.
- Reduce heat to medium and add pasta and spinach. Allow soup to simmer 8-10 minutes, stirring occasionally until pasta and vegetables are tender.
- Season soup with salt and pepper to taste and serve warm with grated Parmesan and bread if desired.
Notes
Storing Instructions
Store minestrone in refrigerator up to 6 days.
Nutrition
Serving: 12 oz soup | Calories: 187kcal | Carbohydrates: 30.8g | Protein: 6.1g | Fat: 5.5g | Saturated Fat: 0.8g | Potassium: 671mg | Fiber: 8.2g | Sugar: 4.7g | Calcium: 102mg | Iron: 2mg