A good Hearty Minestrone Soup is almost like the perfect meal, isn't it?
Something about all those veggies, beans, and pasta swimming together in an Italian tomato broth…mmm perfect. I think this was one of the very first soups I made when I became a Brand New Vegan, and it's still one of my favorites.
According to Wikipedia, Minestrone is known in Italy as belonging to the style of cooking called "Cucina Povera" - which literally translates as "poor kitchen".
If this is what it means to be poor - I say take my money! Because to me, this looks delicious, not to mention super healthy!
Hearty Minestrone Soup
The nice thing about Minestrone is the variety of veggies you can use.
Of course, as with many homemade soups, the French mirepoix of carrots, onion, and celery forms the base, but to that - you can literally add anything.
I added garlic, Italian tomatoes, 3 different kinds of beans, veggie broth, and brown rice gluten-free pasta. Like mushrooms? Add some. Like greens in your soup? Add some!
Note: As I mentioned, I used San Marzanos Italian Tomatoes which I feel give this soup a really good flavor. If you can't find them where you live, any brand of diced or crushed tomato will work.
To prepare this soup:
Start by sautéing the onions, garlic, carrots, and celery until softened. then stir in ¼ cup of tomato paste.
Then add the tomatoes, veggie broth, water, beans, pasta, and seasonings and bring to a boil. Once it comes to a boil, turn down the heat and simmer for about 30 minutes to let all those flavors blend.
Note: I say to add anywhere from ½ cup to 1 full cup of your favorite dried pasta, this is because a full cup of pasta will absorb a lot of the liquid and make a chunkier soup. If you don't like that, simply use less pasta.
Super simple and delicious!
A hearty Italian Minestrone Soup full of vegetables, beans, Italian tomatoes, and pasta that just screams nutritious.
- 1 med onion, diced
- 2 ribs celery, diced
- 2 med carrots, diced
- 4 cloves garlic, minced
- ¼ cup (4 Tbls) tomato paste
- 28oz can diced tomatoes (preferably San Marzanos)
- 2 cups low-sodium vegetable broth
- 2 cups water
- 15oz can kidney beans (rinsed & drained)
- 15oz can white beans (great northern, navy, etc. also rinsed & drained)
- 1 cup green beans (canned or frozen)
- ½ to 1 cup of your favorite pasta (I used brown rice macaroni)
- ½ tsp Italian Seasoning
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 2 bay leaves
- 2 Tbls red wine vinegar
- Dice the onion, celery, and carrots
- Over medium-low heat, add enough veggie broth to cover the pan bottom
- Saute onion, carrot, and celery until softened
- Add garlic and stir for 1 minute
- Add tomato paste and stir for 1 minute
- Add tomatoes, broth, and water and stir
- Add beans and pasta
- Add seasonings and mix well
- Cover and bring to a boil.
- Just as it comes to a boil, turn down heat to low, cover, and simmer 30 min
- Stir in red wine vinegar right before serving
This recipe was first published on April 29, 2015.
Keywords: hearty minestrone soup