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Classic Minestrone Soup

Classic Minestrone Soup
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Warm up with this hearty classic vegetarian minestrone soup packed with vegetables, beans, pasta, and herbs. It’s healthy, comforting, and easily made vegan by omitting the Parmesan cheese.

Ingredients

Scale
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1/4 cup tomato paste
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans, or peas)
  • 4 cloves garlic, pressed or minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 large (28-ounce) can diced tomatoes with juices
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup orecchiette, elbow, or small shell pasta
  • 1 (15-ounce) can Great Northern or cannellini beans, rinsed and drained
  • 2 cups baby spinach, chopped kale, or chopped collard greens
  • 2 teaspoons lemon juice
  • Freshly grated Parmesan cheese, for garnish (optional)

Instructions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, celery, tomato paste, and a pinch of salt. Cook, stirring often, for 7 to 10 minutes until softened.

2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook, stirring frequently, for about 2 minutes until fragrant.

3. Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir in the salt, bay leaves, red pepper flakes, and generously season with black pepper.

4. Bring the soup to a boil over medium-high heat. Partially cover the pot, leaving about a 1-inch gap, then reduce the heat to maintain a gentle simmer.

5. Simmer for 15 minutes. Remove the lid and add the pasta, beans, and greens. Continue simmering uncovered for about 20 minutes, or until the pasta is al dente and the greens are tender.

6. Remove from the heat and discard the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and adjust seasoning with additional salt and pepper as needed. Serve garnished with Parmesan if desired.

Notes

For a vegan version, omit the Parmesan or use a vegan Parmesan alternative.

For a gluten-free version, substitute a sturdy gluten-free pasta.

Vegetarian Parmesan brands such as Whole Foods 365 or BelGioioso can be used if desired.

Find it online: https://cookingwithramsay.com/classic-minestrone-soup/