Delicious Meatless Minestrone Soup
This stovetop Vegetarian Minestrone recipe is the real deal and brimming with seasonal veggies, beans, and pasta in a robust tomato broth.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons tomato paste
- 1 ½ tablespoons Italian seasoning
- 32- ounce can diced tomatoes
- 32- ounce carton vegetable broth
- 1 medium zucchini, sliced
- 15- ounce can white beans
- 15- ounce can Italian green beans
- ¾ cup shelled pasta
- ¼ cup grated Parmesan cheese, for serving
Instructions
Sauté:
- In a large soup pot, heat oil over medium-high heat. Add the onions and garlic and sauté until translucent. Add the celery and carrots, sauté until softened, about 3 minutes.
Simmer:
- Add the tomato paste, basil, oregano, thyme, diced tomatoes, and broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the zucchini, beans, green beans, and pasta. Simmer until the pasta is tender, about 15 minutes. Remove from heat.
Serve:
- Ladle soup into bowls and serve with Parmesan cheese and crusty bread.
Nutrition
Serving: 1 bowl | Calories: 234kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 285mg | Potassium: 1035mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4227IU | Vitamin C: 33mg | Calcium: 164mg | Iron: 6mg
