Fresh vegetables, beans and pasta in a light tomato broth - a vegan classic.

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and diced zucchini. Cook for another 2-3 minutes until fragrant.

Add Garlic and Zucchini

Add the chopped green beans, canned diced tomatoes (with juices), vegetable broth, kidney beans, and pasta to the pot. Season with Italian seasoning, salt, and pepper.

Combine Remaining Ingredients

Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the pasta is cooked and the vegetables are tender.

Simmer the Soup

Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh basil before serving.

Serve

Olive oil

Onion, chopped

Carrots, diced

minestrone soup

Recipe information

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