Spoon Simple
Classic Vegetable Minestrone
A hearty, healthy minestrone soup packed with seasonal vegetables, white beans, and pasta in a rich tomato broth. Vegan, budget-friendly, and gets better the next day.
Prep 15 min
Cook 30 min
Total 45 min
Serves 6
Ingredients
Step 1 — Build the base
- 2 tbsp olive oil
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- 1 tsp salt
Step 2 — Build the soup
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 can (15 oz) cannellini beans (drained)
- 1 cup green beans (trimmed, cut)
- 1 medium zucchini (diced)
Step 3 — Finish with pasta
- 1 cup small pasta (ditalini or elbow)
- 2 cups baby spinach or kale
- Parmesan rind (optional but amazing)
- Salt and pepper to taste
Step 4 — Serve
- Parmesan cheese (grated)
- Fresh basil
- Good olive oil (drizzle)
Instructions
- 1
Build the base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic, Italian seasoning, thyme, and salt. Cook 1 minute.
- 2
Build the soup
Add crushed tomatoes, diced tomatoes, broth, and water. Add beans, green beans, zucchini, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer 15 minutes.
- 3
Finish with pasta
Add pasta and cook until al dente, about 8 minutes. Stir in spinach or kale and cook until wilted. Remove Parmesan rind. Taste and adjust seasoning.
- 4
Serve
Ladle into bowls. Top with grated Parmesan, fresh basil, and a drizzle of good olive oil.
Nutrition per serving: 270 cal · 12g protein · 44g carbs · 6g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
