Description
Indulge in this comforting, plant-based Minestrone soup, a perfect recreation of the Olive Garden classic. Loaded with fresh garden vegetables, protein-packed beans, and tender pasta in a savory tomato-herb broth, this heartwarming dish is both nourishing and deeply satisfying. It is the perfect meal-prep friendly recipe that brings the authentic flavors of an Italian kitchen into your home in under an hour, making it an ideal choice for a wholesome family dinner.
Ingredients
2 medium carrots, diced
2 small zucchinis, diced
1/2 large onion, finely diced
6 celery ribs, thinly chopped
2 cloves garlic, minced
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned Great Northern beans, drained and rinsed
15 oz canned red kidney beans, drained and rinsed
1 cup small shell pasta
1 tsp dried oregano
1 tsp dried basil
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened.
Stir in the garlic and cook until fragrant.
Add the diced tomatoes, vegetable broth, oregano, and basil, bringing the mixture to a gentle boil.
Reduce heat and let simmer for 15 minutes.
Add the zucchini, beans, and pasta to the pot.
Cook for another 10-12 minutes, or until the pasta and vegetables are tender.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb broth over time, so add a splash of vegetable broth when reheating. For a gluten-free version, use your favorite gluten-free pasta.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 750mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg