Vegan Easy Minestrone

Total time50 min

Prep time15 min

Cook time35 min

This cozy, vegetable-packed soup builds layer after layer of flavor, starting with softened onion, carrot, and celery before garlic and tomato paste deepen the base into something rich and savory. Diced tomatoes, tender cannellini beans, zucchini, and green beans simmer together until just tender, then ditalini pasta cooks right in the pot, soaking up all that herby, oregano-and-basil-scented broth. A handful of baby spinach gets stirred in at the end, wilting into silky ribbons throughout every spoonful. It's hearty enough to eat as a full meal, especially with a piece of crusty bread for dipping, and it reheats beautifully for lunches all week long. This one's a reliably comforting, no-fuss option to add to a vegan dinner rotation.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
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This ingredient likely doesn’t work for the diet.

For serving

grated parmesan cheese, for serving (optional)
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This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)
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This ingredient likely doesn’t work for the diet.

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.

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