Coconut Free Easy Minestrone
Total time50 min
Prep time15 min
Cook time35 min
4.6(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup ditalini pasta, uncooked
- 2 cups baby spinach
- 1 parmesan rind (optional)
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!