Vegetarian Italian Minestrone Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This hearty, vegetable-packed soup builds its flavor from a classic base of onion, carrot, and celery, simmered with garlic, oregano, thyme, and a touch of turmeric until deeply fragrant. Tomato paste and diced tomatoes bring rich body, while creamy cannellini beans, tender green beans, zucchini, and ribbons of kale make every spoonful satisfying and full of texture. A bright finish of fresh lemon juice lifts all those savory notes right at the end, and a drizzle of good olive oil and chopped parsley on top gives it that finished, trattoria-style feel. It's the kind of soup that tastes even better the next day, with vegetables that hold their color and beans that turn wonderfully creamy as they sit. This one is a genuinely great fit for a vegetarian kitchen, easy to ladle into bowls for a weeknight dinner or pack up for meal-prep lunches all week long.

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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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