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Veggie Minestrone
with cannellini beans

Active: 25 min Total: 40 min
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!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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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.

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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).

Nutrition Facts

Amount Per Serving
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