Minestrone Soup

This classic Italian soup is always vegan. Minestrone soup
Yield 6-8 servings
Time 1 hour
  • large pot
  • wooden spoon
  • 2 T olive oil
  • 2 c onion, chopped
  • 4 cloves garlic, minced
  • 1 celery stalk, chopped
  • 1 medium carrot, chopped
  • 1 t oregano, minced
  • 1 t basil, minced
  • ½ t rosemary, minced
  • ½ t black pepper
  • 1 bay leaf
  • 5 c vegetable stock and/or water
  • 1 c zucchini, chopped
  • 2 c soaked and cooked or canned garbanzo or other beans
  • 1 c dry pasta
  • 2 c tomatoes, chopped
  • croutons (optional)
  • minced parsley (optional)
  • grated or shaved parmesan (optional)
Directions Sauté the onion and garlic in the oil for 5 minutes.

Add celery, carrot, herbs, and and stock/water, then cover and simmer for about 10 minutes, stirring occasionally.

Add the zucchini, cover, and simmer for 20 minutes.

Bring the soup to a boil, add beans and pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes, discard the bay leaf, garnish, and serve.


This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency, from a light soup to a thick stew. You can also try adding other ingredients like mushrooms, cabbage, spinach, and eggplant. It’s a great recipe for using up leftovers.

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Minestrone soup