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Minestrone Soup: A Nourishing, Budget-Friendly Favorite
Minestrone soup holds a special place in my heart. It’s one of those dishes that checks all the boxes: packed with vegetables rich in vitamins and fiber, hearty beans for a protein boost, and a satisfying broth that warms you from the inside out. Best of all, it’s incredibly budget-friendly and perfect for meal prepping since the leftovers taste even better the next day. (Seriously, soups just get better when the flavors have time to meld!)
A Customizable Classic
What I love most about minestrone is its versatility. You can use whatever vegetables you have on hand—leafy greens, seasonal favorites, or even those odds and ends lingering in the fridge. It’s like a little fridge-cleaning miracle that turns random produce into a wholesome, hearty meal.
Elevating the Bowl
To take this soup to the next level, I love finishing my bowl with a sprinkle of freshly grated Parmesan cheese (skip it to keep things vegan) and a drizzle of good-quality olive oil. That little touch of richness adds so much depth to the flavors and makes each spoonful feel like a treat.
Why It’s a Favorite
Not only is minestrone soup delicious and customizable, but it’s also a balanced meal in a single pot. It’s perfect for weeknight dinners, comforting enough for cozy evenings, and always a hit when I’m looking to feed a crowd without breaking the bank.
So the next time you’re craving something comforting, healthy, and easy to make, grab those veggies, toss in some beans, and let this classic Italian soup work its magic. Trust me, your future self will thank you when you reheat that next-day bowl of flavorful perfection!
Vegan Minestrone Soup
Ingredients
Ingredients:
- 4 garlic cloves, chopped
- ½ onions, chopped
- 2 celery stalks, cut into thick slices
- 2 carrots, medium or large, slice ¼ inch thick
- 1 Tbsp tomato paste
- 4 heaping cups vegetables, medley, leafy vegetables or seasonal vegetables, I personally like to use broccoli, green beans and cabbage, cut into one inch pieces
- 2 liters + 2 cups low sodium vegetable broth
- 2 cups Roma tomatoes, chopped
- 3 bay leaves
- 1 Tbsp Italian herb seasoning
- 2 tsp red chili flakes, optional
- 1 ½ Tbsp kosher salt
- 1 ½ tsp black pepper
- 1 cup small pasta, uncooked
- 1 14-16 oz can borlotti beans, or beans of your choice, drained and rinsed
- ½ cup peas
Optional Garnish:
- parmesan cheese
- olive oil
Instructions
- In a pot, on medium heat, add cooking oil and sauté garlic, celery, carrots and onions for 5 minutes.
- Then add tomato paste and mix together and cook for 30 seconds.
- Add vegetable medley and mix it in and cook for one minute.
- Add vegetable broth, chopped tomatoes and its juice, bay leaves, Italian herb seasoning, red chili flakes, salt and pepper. Bring to a boil then reduce heat to low, cover with lid and let it simmer for 30 mins.
- Cook pasta until 2 minutes prior to al dente.
- After 30 minutes, remove lid from pot, add cooked pasta and beans to the broth, turn heat up and bring it to a boil then reduce heat and let it simmer for another 5 minutes, uncovered.
- Serve in individual bowls and garnish with parmesan cheese and drizzle of olive oil.
Nutrition
Equipment
- 7 quart pot
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