Classic Minestrone Soup

Classic Minestrone Soup

vegan ~ plant-based ~ dairy-free ~ egg-free

Serves: 12
Total Time: 30 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Classic Minestrone Soup!

This soup is rich in vitamins and full of fiber. Naturally vegan this Classic Minestrone Soup is flavorful and always satisfying.

Recently, I was with my beautiful mother-in-law for an appointment and afterwards we stopped for lunch. We ate at the Olive Garden and when I saw the bowl of soup come out, I was immediately inspired. For this Classic Minestrone Soup, I wanted to create a copycat version of the Olive Garden Minestrone Soup. So, I really hope you try this one.

I divided the recipe equally between two pots. However, if you have one large pot, you could cook this full recipe in one large pot. I know I’ve said it dozens of times on this blog, but we LOVE soup. So, I always make large batches. We eat this hearty soup for lunch and dinner for several days. You can also freeze this soup. But first allow the soup to cool completely before adding it to freezer bags or in a container. This Classic Minestrone Soup has to be one of the most popular soups out there. Enjoy!  

Ingredients:

3 Tbsp Extra Virgin Olive Oil

1 Large Sweet Onion, chopped

3 Celery Ribs, sliced

4 Medium to Large Carrots, scrubbed, quartered then chopped

2 Tbsp Minced Garlic

2 Large Zucchinis, halved/chopped

3 Tbsp of Tomato Paste

1 (28 oz can) Diced Tomatoes

1 to 2 Tbsp Salt

2 Tsp Pepper, fresh cracked/ground

1/4 Tsp Cayenne Pepper (reduce the amount for less kick)

2 Tsp Italian Seasoning

4 Quarts Vegetable Broth

2 (15.5 oz can) Navy Beans, drained/rinsed

2 (15.5 oz can) Dark Red Kidney Beans

20oz of Fresh Green Beans, trimmed and cut (about 1-inch pieces)

3 Cups Dried Pasta (Small Shells)

4 Cups of Fresh Baby Spinach, chopped

1/4 Cup of Fresh Parsley, chopped (reserve about a teaspoon to garnish each bowl)

Directions:

-For the Zucchini, I chopped one into and cut the other into slices. I also chopped the Celery and Carrots into small, diced pieces.

-For the fresh Green Beans, trim ends and cut into thirds or half to create about 1-inch pieces.

-In a large pot (*see note), heat Extra Virgin Olive Oil over medium-high heat. Add the Onions, Celery, Carrots, and diced Zucchini. Cook for about 5 minutes until the onions are translucent (see picture). Stir to combine as this cooks.

-Next, add the Tomato Paste and diced Tomatoes, then cook for another 1 to 2 minutes.

-Stir again to combine. Then add the seasonings (Salt, Pepper, Cayenne, Italian), Navy Beans and Dark Red Kidney Beans. Cook for another 1 to 2 minutes.

-Next, add the Vegetable Broth and continue to cook over medium-high heat until soup comes to a boil.

-Once the soup comes to a boil. Add Pasta/Small Shells, Fresh Green Beans and remaining sliced Zucchini. Cook for about 9 minutes until pasta is al dente. Stir regularly.

-Finally, remove from heat and add the Fresh Spinach and Parsley. Allow the soup to sit for another minute or two before serving.

Note:
*This recipe can be made in a large pot (20-quart). – OR – For this recipe, I divided the ingredients among two large pots as I made this recipe.

For more Soups – try these:

Delicious Dumpling Miso Soup!

Tomato Bisque!