Classic Minestrone Soup |

Name: Classic Minestrone Soup |
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 medium ribs celery, chopped; ¼ cup tomato paste; 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work); 4 cloves garlic, pressed or minced; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans); 4 cups (32 ounces) vegetable broth; 2 cups water; 1 teaspoon fine sea salt; 2 bay leaves; Pinch of red pepper flakes; Freshly ground black pepper; 1 cup whole grain orecchiette, elbow or small shell pasta; 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans; 2 cups baby spinach, chopped kale or chopped collard greens; 2 teaspoons lemon juice; Freshly grated Parmesan cheese, for garnishing (optional)

alternativemedicine.com

This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. And as a bonus it’s vegan, too!

View full recipe on alternativemedicine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at alternativemedicine.com.

Share this recipe:

Cooking tools:

Dutch oven
Stockpot
Garlic press
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Colander
Grater
Wooden spoon
Stove
Serving bowl

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)