Description
This vibrant green minestrone soup is packed with fresh vegetables like zucchini, spinach, green beans, and peas, combined with pasta and beans in a flavorful pesto-seasoned vegetable broth. It’s a nourishing, easy-to-make soup that is both comforting and satisfying, perfect for a healthy meal anytime.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
Soup Ingredients
- 8 cups vegetable broth
- 1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 1 ½ cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup ditalini pasta
- 1 small zucchini, quartered and sliced
- 2 ounces baby spinach
- ½ cup frozen peas, thawed
- ½ cup fresh basil, chopped
- ¼ cup vegan pesto
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For Serving
- Vegan Parmesan cheese (optional)
- Red pepper flakes (optional)
Instructions
- Heat the Oil and Sauté Onion: Coat the bottom of a large pot with olive oil and place it over medium heat. Add the diced onion and sweat it for about 5 minutes, stirring often until soft and translucent to build the flavor base.
- Add Garlic: Stir in the minced garlic and cook with the onion for about 1 minute until very fragrant, ensuring the garlic does not burn.
- Add Broth, Beans, Green Beans, and Pasta: Pour in the vegetable broth, then add the drained cannellini beans, chickpeas, fresh green beans, and ditalini pasta. Increase the heat to bring the broth to a boil, then lower the heat and let it simmer gently for about 8 minutes until the pasta is starting to soften but still slightly undercooked.
- Add Zucchini and Continue Simmering: Stir in the quartered and sliced zucchini, continuing to simmer the soup for about 3 more minutes until the pasta, zucchini, and green beans are tender.
- Add Spinach: Stir in the baby spinach and cook just until it wilts, approximately 1 minute, maintaining brightness and texture.
- Finish Soup Off Heat: Remove the pot from heat. Stir in the thawed peas, chopped fresh basil, vegan pesto, and lemon juice. Season generously with salt and pepper to taste to enhance all flavors.
- Serve: Ladle the soup into bowls and garnish with vegan Parmesan cheese and red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use gluten-free pasta if you want to make this recipe gluten-free.
- The use of vegan pesto keeps the recipe plant-based; regular pesto can be substituted if not vegan.
- Adjust the lemon juice and salt to balance the acidity and seasoning to your preference.
- For a thicker consistency, slightly reduce the amount of vegetable broth.
- This soup reheats well and flavors intensify after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
