Packed with veggies and flavored with herbs. ☺️ This minestrone soup is tasty and comforting, and is a great appetizer or main course!
This minestrone soup is like a hug in a bowl, which is perfect for chilly days in NYC. Sometimes the wind is so harsh it cuts through my heavy coat. Heating this up for lunch warms me right up!
I used to leave out spices while meal prepping in an effort to save time. But these spices add SO MUCH to this soup! And it really doesn’t take that long to add them in! If you are really pressed for time, just use an Italian seasoning mix.
This recipe has a lot of veggies, but don’t get intimidated! We will basically just chop them all up and throw them in the pot! For this recipe you will need:
- tomato paste
- potato, yellow squash, green beans
- thyme, basil, oregano, bay leaves
- crushed tomatoes
- vegetable broth
- cannellini white kidney beans
Let’s make Minestrone Soup!
To get started, chop all of your veggies! Then add oil to a pot or dutch oven. Once heated, add chopped onion, carrot, celery, tomato paste and salt. Cook for 7 to 10 minutes and stir often. I love the way the simmering onion smells!
Next up add potatoes, green beans, squash and garlic! And now it’s time for the spices to shine! Sprinkle them in and mix it up! Cook for a few minutes.
Add the crushed tomatoes, salt and bay leaves. Next add vegetable broth and water and bring to a boil. Cover and reduce heat till mixture simmers. Cook for 15 minutes.
Add chopped spinach, pasta and white beans. Continue to simmer for 20 minutes. Make sure not to overcook the pasta.
Next remove the bay leaves. I poured my soup into mason jars using a funnel. I topped the soup with a little bit of nutritional yeast to give it a little vegan cheesy vibe. You can also top with crushed red peppers if you like a little extra heat! You can bring the mason jars to work, transfer to a bowl and heat before eating!
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 1 carrot chopped
- 2 ribs celery chopped
- 1/4 cup tomato paste
- 1 potato cubed
- 1 yellow squash chopped
- 1 cup green beans chopped
- 4 cloves garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 28 ounce can crushed tomatoes
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 1/2 cup pasta
- 15 ounce cannellini white kidney beans
- 2 cups baby spinach chopped
- nutritional yeast for topping
- crushed red pepper optional
- Warm olive oil in a dutch oven or stockpot over medium heat. Add chopped onion, carrot, celery, tomato paste and salt. Cook, stirring often for 7 to 10 minutes.
- Add yellow squash, potatoes, green beans, garlic, thyme, basil and oregano. Cook for 2 minutes.
- Pour in diced tomatoes, broth and salt. Stir then add bay leaves.
- Bring mixture to a boil. Cover and reduce heat till mixture simmers. Cook for 15 minutes.
- Add pasta, beans and chopped spinach. Continue simmering for 20 minutes, do not overcook pasta.
- Remove bay leaves. Serve with crushed red pepper, nutritional yeast or some plant-based shredded cheese.