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–+ servings
Italian minestrone soup

Hearty Italian Minestrone Soup Recipe

Welcome to the world of Italian cooking! Today, I'm excited to share a quick and easy recipe: Hearty Italian Minestrone Soup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Italian, Mediterranean
Servings 4 portions
Calories 420 kcal

Equipment

  • 1 soup pot

Ingredients
  

  • 2 Tbsp avocado oil or olive oil
  • 1 medium zucchini
  • 1 small leek
  • 1 medium carrot
  • 7,5 oz tomatoes passata ( strained tomatoes) 200 g
  • 6-7 cups vegetable broth
  • 2 cups cooked white beans
  • 5 oz pasta of choice 150 g
  • 1 tsp sea salt
  • 1 tsp raw cane sugar to balance the acidity of tomatoes
  • 1/4 tsp each garlic powder, dry oregano and dry thyme
  • 1/8 tsp smoked paprika powder
  • Parmesan cheese for serving
  • Fresh parsley to garnish

Instructions
 

  • In a large pot, heat the avocado oil over medium heat. Add the chopped leek and sauté for about 2-3 minutes.
  • Add diced carrots and bell pepper to the pot. Sauté the vegetables for 4-5 minutes until they begin to soften. At this point, you can add a little bit of vegetable broth, so the veggies won't stick to the pan.
  • Add the strained tomatoes, cannellini beans, and chopped zucchini. Stir well to combine the ingredients evenly.
  • Pour in the vegetable broth, ensuring that all the vegetables are submerged. Add the seasoning, salt, and black pepper to taste.
  • Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 10-12 minutes.
  • Taste the soup and adjust the seasoning with more salt and pepper if necessary. If the soup has thickened too much, you can add a bit more vegetable broth to reach your desired consistency.
  • Serve & Enjoy!

Notes

  1. Use Homemade Vegetable Broth. Grab the recipe here.
  2. Serve the Minestrone soup with slices of warm, crusty Italian bread, or bruschetta.
  3. Drizzle a spoonful of fresh basil pesto on the surface of the soup before serving. Try my Vegan Pesto Recipe here.
  4. Besides parsley, consider garnishing the soup with fresh basil leaves or a sprinkle of chopped chives.
  5. Store it in the refrigerator for up to 3-4 days. Make sure the container is tightly sealed to prevent any odors from affecting the soup.

Nutrition

Serving: 1portionCalories: 420kcalCarbohydrates: 51gProtein: 21gFat: 12gSaturated Fat: 4gFiber: 10g
Keyword bell pepper, carrot, fresh herbs, healthy, leek, onion, pasta, vegan, vegan recipes, vegetables, vegetarian, vegetarian recipes, zucchini
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