Easy 110 min

Hearty Vegetarian Minestrone

american american_region asian european greek italian korean mediterranean middle eastern region thai side soup main savory umami hard medium

Prep

34 min

Cook

76 min

Total

110 min

Ingredients (18)

2 tablespoons extra-virgin olive oil g

1 large onion, diced g

4 cloves garlic, minced g

3 large carrots, diced g

4 stalks celery, diced g

½ (10 ounce) package frozen cut green beans g

1 teaspoon dried oregano g

1 teaspoon dried basil g

salt and ground black pepper to taste g

1 (28 ounce) can diced tomatoes g

1 (14 ounce) can crushed tomatoes g

6 cups vegetable broth g

¼ cup water, or as needed g

1 (15 ounce) can kidney beans, rinsed and drained g

1 (15 ounce) can cannellini beans, drained and rinsed g

1 cup elbow macaroni g

⅓ cup vegan shredded Parmesan-style cheese g

2 tablespoons chopped fresh basil g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.

Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.

Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.

Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.