Minestrone Soup Recipe
Hearty minestrone soup is a classic dish and the favorite of so many. And for good reason. Thick, delicious tomato broth is packed with flavorful garden veggies, beans, and pasta. Serve it as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic - minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup diced yellow onion
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dry parsley
- 1/2 tsp ground black pepper
- 1 28-oz. can crushed tomatoes
- 2 cups russet potatoes - diced
- 2 cup fresh green beans trimmed to 1/2-1” pieces
- 1/2 cup vegan chicken bouillon
- 8 cups 1/2 gallon water
- 1 cup dry small shell pasta
- 1 15-oz. can light red kidney beans, drained and rinsed
- 2 cups chopped escarole or spinach
Instructions
- In a large stock pot, heat the olive oil over medium high heat.
- Saute the garlic, carrots, celery, and onion on medium high for 3-5 minutes.
- Add all the seasonings except the bouillon and continue to saute for another 2-3 minutes.
- Add the tomatoes, potatoes, green beans, bouillon and water and give it all a good stir.
- Turn heat to high, bring to a boil then reduce heat to a simmer at med-low, and cover the pot partially, leaving a little gap for steam to escape. Simmer for 15 minutes.
- Uncover. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.
- Taste and adjust servings as you see fit. You may need to add more salt depending on your preference and the saltiness of the bouillon you’re using, up to 1/2 tsp. Serve topped with grated vegan parmesan.
Notes
How to Store Minestrone Soup
In the fridge: Allow the soup to cool completely. Store in a well-sealed, airtight container. Stored properly, this soup will be good for up to 3-4 days in the refrigerator. How to reheat: Reheat in the microwave for about 2 minutes or on the stovetop on medium heat for about 5-7 minutes until hot. In the freezer: To freeze, place the cooled soup in an airtight, freezer-safe container. I like to use our Souper Cubes to freeze the soup in individual portions then keep the blocks of frozen soup in freezer safe bags. That way I can just reheat what we want to eat and not have to thaw everything only to have to refreeze some again. If you're freezing the soup, we suggest cooking the pasta separately and adding it to each individual serving before eating. How to defrost: Defrost frozen soup in the microwave at 50% for about 6-8 minutes. Stir and place back in the microwave. Reheat at 80% for 2-3 minutes until heated through to your taste. You can also just place the frozen blocks still in the well-sealed bag in a bowl or pie dish and place in the refrigerator overnight.Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 36gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 1093mgFiber: 7gSugar: 7g
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