This hearty minestrone is loaded with tender carrots, celery, and zucchini, simmered in a rich tomato-vegetable broth until every vegetable turns silky and deeply flavored. Cannellini beans and ditalini pasta add satisfying heft, while a handful of wilted kale and a pinch of red pepper flakes keep things fresh and lively. Garlic and tomato paste build a savory backbone right from the start, so the broth tastes long-simmered even on a weeknight timeline. Ladle it into bowls with torn basil and a shower of vegan parmesan, and serve with crusty bread for dunking. It's a cozy, vegetable-packed classic that fits right into a vegetarian kitchen without missing a beat.
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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.
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