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Vegetarian Minestrone Soup

One-Pot Vegetarian Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 Parmesan rind (2- to 3-inch piece)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 medium zucchini, diced
  • 1 cup small pasta (ditalini, small shells, or elbow macaroni)
  • Salt and black pepper
  • 1/4 cup chopped fresh parsley, divided
  • Grated Parmesan for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until the onion is translucent, about 6 minutes. Stir in garlic and oregano and cook 30 seconds.
  2. Add diced tomatoes, vegetable broth, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat, cover partially, and simmer for 20 minutes, until carrots are tender.
  3. Stir in kidney beans, cannellini beans, green beans, zucchini, and pasta. Return to a simmer and cook uncovered, stirring occasionally, until pasta is al dente, 8 to 10 minutes.
  4. Remove the bay leaf and rind. Stir in half the parsley and season with salt and pepper. Ladle into bowls, top with remaining parsley and a generous amount of grated Parmesan.

Notes

If you’re making the soup ahead, cook the pasta separately and add it only when you’re ready to serve. This keeps the leftovers from turning thick and stodgy. The Parmesan rind is optional but adds a deeper, savory note; if you don’t have one, you can stir a tablespoon of grated Parmesan into the broth.