A hearty pot of vegetable-packed minestrone starts with a classic base of onion, carrot, and celery sautéed until soft, then builds richness with tomato paste, crushed tomatoes, and a deeply savory vegetable broth. Cannellini beans, green beans, zucchini, and kale go in for texture and color, simmered until everything is tender and the broth turns thick and comforting. A short pasta shape gets cooked right in the pot, soaking up all that garlicky, herby flavor from the oregano, thyme, and a touch of red pepper flakes. Finished with torn basil and a shower of vegan parmesan, it's the kind of soup that tastes like it's been simmering all day. This one is a great fit for a gluten free kitchen, easy to portion out for the week, and just as good reheated for lunch as it is served fresh with a side of crusty bread.
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 →6 servings
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 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for 2 minutes until the paste darkens slightly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
