Easy Minestrone Soup

5 from 3 votes

You won't miss the meat in this simple and satisfying vegetable minestrone soup! It's the perfect cure for a cold winter day.

Prep Time15

Cook Time25

Total Time40

Course: dinner

Cuisine: Italian

Servings:

Calories: 380kcal

Ingredients

2 tablespoons olive oil
1 onion finely chopped
3 carrots peeled and finely chopped
3 ribs celery finely chopped
3 garlic cloves minced
1 zucchini sliced into quarters
2 cups chopped lacinato kale
2 teaspoons dried oregano
1 15-ounce can diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
1 bay leaf
1/2 cup dry pasta of choice
2 15-ounce cans of beans drained and rinsed; I used kidney and cannellini
juice of 1 lemon
salt & pepper to taste
cashew parmesan and fresh parsley for serving (see notes)

US Customary - Metric

Instructions

In a large pot, warm oil over medium heat. Add the onion, carrot, celery and garlic, sprinkle with salt & pepper then cook for 5 minutes.
Next add the zucchini, kale and oregano. Stir together and cook for 3 minutes. Pour in the diced tomatoes, tomato paste, vegetable broth and bay leaf then bring to a low boil. Add the pasta and cook until al dente, about 7-10 minutes depending on the pasta you choose.
Lastly, stir in the beans and cook until heated through. Squeeze in the lemon juice and stir to combine. Add more salt & pepper, if desired. Serve warm with cashew parmesan and fresh parsley (optional), and enjoy!

Notes

To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

Nutrition