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Veggie Minestrone
with cannellini beans

Active: 25 minTotal: 40 min
20160404 veggie minestrone nm 7.jpg?ixlib=rails 2.1

Veggie minestrone is a classic soup that everyone should know how to make. It's amazing just how a few basic ingredients in a bowl can be so tasty - everyone will definitely be asking for seconds of this one!

Ingredients

Servings:
4
Metric
Veggie Minestrone:
  • Pasta, like elbows or shells - 2 oz
  • Garlic - 3 cloves, chopped
  • Onions - 1, chopped
  • Carrots - 12 oz, diced
  • Celery - 2 ribs, diced
  • Basil, fresh - 8 leaves, sliced
  • Beans, cannellini or other white (14oz / 397g) - 1 can
  • Diced tomatoes (14oz / 397g) - 1 can
  • Oil, cooking - 1 Tbsp
  • Basil, dried - 1 tsp
  • Oregano, dried - 1 tsp
  • Tomato paste - 3 Tbsp
  • Broth, vegetable - 4 cups
  • Bay leaves - 1
  • Parmesan (opt) - for serving, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Cook pasta - Boil pasta in salted water according to package instructions. (Can be done up to 4 days ahead)
  2. Garlic / Onions / Carrots / Celery - Prep as directed. (Can be done up to 5 days ahead) [Prep notes: Garlic / Onions can be stored together. Carrots / Celery can be stored together]
  3. Fresh basil - Prep as directed. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.
  5. Diced tomatoes - Drain.

Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then garlic and onions to heated oil. Saute for ~2 minutes, until aromatics are softened.
  2. Add carrots, celery, dried basil and oregano, and tomato paste. Saute for 3 to 4 minutes.
  3. Add diced tomatoes, broth, and bay leaf. Bring to a boil and then simmer for 18 to 22 minutes, until veggies are tender (cooking time may be longer depending on the thickness of your veggies).
  4. Remove from heat and stir in beans and pasta. Season to taste with salt and pepper.
  5. Divide into bowls and garnish with basil and grated parmesan (if using).
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Reviews

This meal has 28 reviews

Added a lot of cayenne and red pepper and it was deliciously spicy. Forgot to save some prosciutto.

By: Sundi
Posted: Apr 02, 2017
Diet: Paleo

I think it was just me, but this turned out awful.

By: Kera
Posted: May 09, 2016
Diet: Original

I forgot to add salt and pepper, but it was still tasty. I might put in more stock next time, because I like to save meals for leftovers, and my pasta and beans absorbed a lot of the stock that was there.

By: Jenna
Posted: Apr 28, 2016
Diet: Original

We had a little bit of leftover Italian sausage from a different meal. It was already cooked, so I threw it in with the tomatoes. I also added some zucchini and yellow squash. Super veggies! Filling and yummy.

By: Jessica
Posted: Apr 26, 2016
Diet: Original

Fresh basil and parmesan really make it. Would use a larger pasta shape next time.

By: Shawna
Posted: Apr 14, 2016
Diet: Original

this soup was amazing, I will be making again!

By: Sarah
Posted: Apr 14, 2016
Diet: Original