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Hearty Minestrone Soup

A robust and flavorful vegan minestrone soup, packed with vegetables, beans, and pasta in a rich tomato broth. This comforting one-pot meal is perfect for a satisfying lunch or dinner.

An original recipe by Forkin

Total time
55 min
Serves
6
Difficulty
Medium
Per serving
324 kcal
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Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Hearty Minestrone Soup

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 2 tbspolive oil
  • 1 pcsyellow onion, diced
  • 2 pcscarrot, diced
  • 2 pcscelery stalk, diced
  • 3 clovegarlic, minced
  • 6 cupvegetable broth
  • 1 cancanned diced tomatoes, undrained
  • 1 cancanned cannellini beans, rinsed and drained
  • 1 cancanned kidney beans, rinsed and drained
  • 1 tspdried oregano
  • 0.5 tspdried basil
  • 1 pcsbay leaf
  • 0.75 cupsmall pasta shells
  • 4 cupfresh spinach
  • 0.5 tspsalt
  • 0.25 tspblack pepper

garnish

  • 2 tbspfresh parsley, chopped(optional)

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

  1. 1

    Heat the olive oil in a large pot or Dutch oven over medium heat.

    About 1 min

  2. 2

    Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.

    About 10 min

    Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.

  3. 3

    Stir in the garlic and cook for another 1 minute until fragrant.

    About 1 min

    Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.

  4. 4

    Pour in the vegetable broth and canned diced tomatoes. Add the dried oregano, dried basil, and bay leaf.

    About 2 min

  5. 5

    Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

    About 15 min

  6. 6

    Stir in the canned cannellini beans, canned kidney beans, and small pasta shells. Cook uncovered for 8-10 minutes, or until the pasta is al dente.

    About 10 min

    Cook’s note: Check the pasta frequently to avoid overcooking, as it will continue to soften in the hot soup.

  7. 7

    Remove the bay leaf. Stir in the fresh spinach, and cook for 1-2 minutes until it wilts.

    About 2 min

  8. 8

    Season the soup with salt and black pepper to taste.

    About 1 min

    Cook’s note: Adjust seasonings as needed before serving.

  9. 9

    Ladle the hot minestrone into bowls and garnish with fresh parsley, if desired.

Per serving

Nutrition

Calories
324kcal
Protein
15.6g
Carbs
52.4g
Fat
6.2g
Fibre
9.7g
Sugar
6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover minestrone soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of water or broth if too thick.

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