Italian Minestrone Soup

A large freshly made pot of healthy vegan minestrone soup.

This authentic Italian Minestrone Soup uses one-pot and is loaded with fresh vegetables, beans, Italian herbs, and pasta.

Course Soup, Dinner, Lunch

Cuisine Italian

Keyword vegan minestrone soup, gluten free minestrone soup, authentic Italian Minestrone Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 357kcal

Author Jamie

Ingredients

3 tablespoons olive oil
¾ cup yellow onion , diced
1 medium zucchini , halved lengthwise and sliced thinly
½ cup celery , thinly sliced
3 cloves garlic , minced
2 ½ teaspoons Italian seasoning
⅓ cup dry red wine , vegan friendly
4 cups vegetable broth
1 14-ounce can diced tomatoes , regular or fire roasted
3 tablespoons tomato paste
1 ½ teaspoons salt
½ teaspoons ground pepper
1 14-ounce can white beans , drained and rinsed
1 14-ounce can kidney beans , drained and rinsed
¾ cup frozen cut green beans
1 ½ cups uncooked small shell pasta , I used gluten-free
2 cups spinach , packed
¼ cup chopped fresh Italian parsley , optional to garnish

Instructions

Saute the veggies: Heat the olive oil in a large pot or dutch oven over medium-high heat. Then add onion, zucchini, and celery. Cover with a lid and cook, stirring on occasion, until vegetables begin to soften (about 5-7 minutes).
Garlic + wine: Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Then add the wine and allow the alcohol to sizzle out (1-2 minutes).
Soup base: Add broth, canned diced tomatoes, tomato paste, salt, and pepper. Simmer for 5 minutes.
Beans + pasta: Add the white beans, kidney beans, green beans, and pasta to the pot. Simmer for 10-15 minutes or until all vegetables, beans, and pasta are soft.
Spinach: Remove the pot from heat and stir in the spinach. Serve hot with chopped fresh parsley to garnish.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating frozen soup, allow it to thaw in the refrigerator overnight prior to reheating for best texture.

Gluten-free: Use gluten-free pasta and check the broth, spices, and canned goods for hidden gluten ingredients.

Vegan: Use a vegan-friendly wine or substitute vegetable broth.

Alcohol-free: Substitute an equal amount of vegetable broth for the red wine.

Pasta shapes: Small shells, ditalini, and macaroni are the best pasta shapes for minestrone soup. Fusilli works too in a pinch, and is often an easy shape to find gluten-free.

Nutrition