Why you’ll love this minestrone soup recipe:
Quick Prep: Prep this minestrone soup recipe in only 20 minutes then let your stove do the rest Hearty: Loaded with veggies, beans, and flavor, this recipe has it all Comforting: Is anything more comforting than a big bowl of warm soup in the colder weather?
Ingredient Notes:
Pastina: Pastina is a very small pasta that is fond by Italians to serve children. It makes a great filler in soup and can make it more hearty and filling. White Beans: White beans aka navy beans are super loaded with benefits. They have antioxidants and are a good source of fiber and protein.
How to make this minestrone soup recipe:
For the soup, prepare all of your vegetables.
Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion. Sweat this out for around 3 – 5 minutes. Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine. The longer you cook this, the stronger the flavors will be!
Add the bouillon paste and boiling water to the pot.
Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
Stir in the kale and cook for 5 minutes.
Squeeze the juice for half of a lemon into the pot and stir.
Adjust any seasonings to taste.
Serve immediately with grated vegan parmesan cheese!
Making this recipe vegan: Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one! I can’t find pastina: Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables. Vegetables: Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup! Storage: Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.
Other soup recipes you’ll love:
Easy Vegan Chicken Noodle Soup Creamy Vegetable Soup Hearty Vegetable & Mixed Bean Soup Vegan Ramen
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