This article provides a recipe for a healthy and easy-to-make vegetarian minestrone soup, highlighting its delicious flavors and versatility. The robust combination of seasonal vegetables, beans, and whole grain pasta makes this dish filling yet nutritious. The preparation involves sautéing onions, carrots, and celery in olive oil, followed by the addition of varied vegetables, tomatoes, and herbs. The soup is then simmered until cooked through and can be garnished with optional cheese, making it viable for both vegans and omnivores.
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It's vegan, too, if you don't top it with cheese.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape.
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