Description
A wholesome and comforting Italian classic, this vibrant Minestrone soup is packed with seasonal vegetables, hearty beans, and tender pasta. It is a perfect dish for mindful nourishment, offering a balanced blend of fiber and nutrition. This plant-forward soup creates a fragrant, tomato-based foundation that is deeply satisfying and easy to customize with your favorite harvest vegetables.
Ingredients
1/4 cup extra virgin olive oil
1 1/4 cups chopped carrots
2 celery stalks, chopped
1 onion, chopped
Kosher salt to taste
1 tablespoon garlic, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/4 teaspoon crushed red chili pepper
1 15-ounce can tomato puree
2 15-ounce cans kidney or cannellini beans, drained
6 cups vegetable broth
1 cup small-shaped pasta
Instructions
Heat the extra virgin olive oil in a large pot over medium heat.
Add the carrots, celery, and onion, sautéing until softened.
Stir in the garlic, tomato paste, Italian seasoning, and red chili pepper, cooking for another minute until fragrant.
Pour in the tomato puree and vegetable broth, then stir well.
Bring the mixture to a simmer and add the beans.
Stir in the pasta and cook until tender, about 8 to 10 minutes.
Season with kosher salt to taste and serve warm.
Notes
You can add other seasonal vegetables like zucchini, green beans, or baby spinach towards the end of cooking. If the soup becomes too thick as it sits, add a splash of extra vegetable broth or water.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg