Hearty Vegan Minestrone
Packed with seasonal vegetables, cannellini beans, and short pasta in a tomato-herb broth, this minestrone is a filling one-pot meal. Simmering everything together for about 40 minutes allows the flavors to develop fully. It keeps well in the fridge, making it a practical choice for meal prep.
Ingredients
- 2 tablespoons olive oil extra virgin for best flavor
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup carrots peeled and diced
- 1 cup celery diced
- 1 cup zucchini diced
- 1 cup canned diced tomatoes with juice
- 4 cups vegetable broth preferably homemade
- 1 can cannellini beans drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup kale chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 5-7 minutes. Add minced garlic and continue to sauté for another minute, or until the garlic is aromatic.
- Add the diced carrots and celery, cooking for 5 minutes until they begin to soften. Then stir in the zucchini and cook for an additional 3 minutes.
- Add the canned tomatoes, vegetable broth, and cannellini beans to the pot. Stir in dried oregano and basil. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.
- Stir in the chopped kale and simmer for an additional 5 minutes, until the kale is wilted and tender. Season the soup with salt and pepper to taste.
Notes
For a gluten-free option, use gluten-free pasta shells or skip the pasta entirely. Fresh herbs, if available, can replace dried ones for a more vibrant flavor. Add a teaspoon of miso paste for an umami kick before serving.
Nutrition
Calories: 207kcalCarbohydrates: 32gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1321mgPotassium: 458mgFiber: 9gSugar: 8gVitamin A: 6628IUVitamin C: 22mgCalcium: 149mgIron: 4mg
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