Vegan Minestrone
A hearty, garden-fresh soup packed with seasonal vegetables, white beans, and small pasta in a rich, herb-infused tomato broth.
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55 min
Easy
Italiana
4 servings
The story behind
Minestrone literally means 'the big soup' in Italy because it’s meant to be a generous mix of whatever the earth provides that day. I love this recipe because it’s incredibly versatile—you can almost taste the sunshine in the tomatoes and basil. It’s my go-to meal when I want something that feels nourishing and cleansing without sacrificing flavor. I remember serving this during a family gathering, and it was a hit even with the meat-lovers! Pair it with a side of crusty sourdough bread and maybe some sparkling water with a twist of lemon. It’s simple, honest, and utterly satisfying.
Instructions
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1Heat oil in a large pot and sauté onions, carrots, and celery until softened and fragrant.
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2Add garlic and zucchini, cooking for another few minutes to lightly brown the veggies.
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3Pour in the diced tomatoes and vegetable stock, then bring to a gentle simmer.
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4Toss in the beans and dried herbs (like rosemary and thyme), letting the flavors meld for 15 minutes.
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5Add the pasta directly into the pot and cook until al dente (check package instructions).
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6Stir in the greens at the very end until wilted, and finish with fresh basil and a squeeze of lemon if desired.
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