Vegan Italian Minestrone Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

A hearty pot of vegetables and beans comes together here in the best rustic Italian tradition — diced onion, carrots, and celery are softened first to build a deep, savory base, then simmered with garlic, oregano, thyme, and a touch of turmeric for warmth and color. Tomato paste gets cooked down until it darkens and clings to the vegetables before diced tomatoes join the pot, giving the broth real body and depth. Cannellini beans and green beans simmer until tender, then zucchini and kale go in at the end so they stay bright and just wilted, not overcooked. A finishing squeeze of fresh lemon juice wakes everything up right before serving, and a scatter of chopped parsley on top adds a fresh, herby finish. It's a big-batch, ladle-into-bowls kind of soup that fits neatly into a plant-based rotation, and it tastes even better the next day. This is the kind of dish that makes weeknight dinners feel effortless and completely satisfying.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely 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
2 cups kale, stems removed and leaves roughly chopped
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
1 tsp salt, plus more to taste
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh lemon juice

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp 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 7–8 minutes.
2
Add the garlic, oregano, thyme, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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