Vegetable Minestrone Soup

This easy vegetable minestrone soup is hearty, budget-friendly, and packed with flavour. With loads of vegetables, cannellini beans and pasta in a rich tomato broth, it’s a wholesome and satisfying dairy free meal, made with simple pantry staples.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 257kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

1-2 tablespoons olive oil
1 brown onion finely diced
2 cloves garlic minced
2 carrots peeled and diced
2 celery stalks diced
1 zucchini diced
1 medium potato peeled and diced
400 grams canned diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried Italian herbs or mixed herbs
1 litre vegetable stock
400 grams canned cannellini beans drained and rinsed
1 cup small pasta such as ditalini, macaroni, or small shells
1 cup baby spinach optional
Salt and pepper to taste
Freshly chopped parsley to garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Stir in the carrot, celery, zucchini, and potato. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Add the diced tomatoes, tomato paste, Italian herbs, and vegetable stock. Stir well and bring to a simmer.
Reduce the heat and simmer for 20-30 minutes, or until the potatoes and carrots are tender.
Stir in the drained cannellini beans and pasta. Simmer for another 10 minutes, or until the pasta is cooked. Add a splash of water or extra stock if the soup thickens too much.
Stir in the baby spinach and cook for a final 1-2 minutes, just until wilted.
Taste and season with salt and pepper. Serve warm with crusty bread and freshly chopped parsley if desired.

Video

Notes

See blog post for storage and reheating instructions.

Nutrition