Description
This Rustic Minestrone with Cannellini Beans is a hearty, comforting vegan soup that’s brimming with vegetables, aromatic herbs, and creamy cannellini beans. Packed with nutrients and full of rich, savory flavors, this soup is perfect for chilly days or as a wholesome meal for any occasion. It’s quick to make, customizable with your favorite vegetables, and is the ideal dish to nourish your body while warming you up. Simple ingredients, bold flavors, and a satisfying texture—this is the perfect vegan minestrone.
Detailed Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 zucchini, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice
- Fresh basil or parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add Remaining Vegetables: Stir in the carrots, celery, and zucchini, and cook for another 5 minutes, allowing the vegetables to soften.
- Add Beans and Tomatoes: Add the cannellini beans, diced tomatoes (with juices), and vegetable broth. Stir in the dried oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, letting the flavors meld.
- Cook the Pasta: Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
- Finish the Soup: Stir in the fresh spinach or kale and cook until wilted, about 2 minutes. Add the lemon juice and adjust seasoning as needed.
- Serve: Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot.
