Hearty Vegetable Minestrone with White Beans

This Hearty Vegetable Minestrone is the kind of soup that makes a kitchen feel like home. Tender carrots, celery, and onion are sautéed until sweet, then simmered with garlic, crushed tomatoes, and a savory vegetable broth infused with rosemary and thyme. Creamy white beans and small pasta bulk up the pot, while a generous handful of leafy greens and zucchini keep things fresh and vibrant. It's a one-pot meal that's as nourishing as it is comforting. Entirely plant-based, this minestrone leans on beans and whole-grain pasta for protein and fiber, making it a satisfying dinner that supports heart health and steady blood sugar without any dairy or meat. A drizzle of good olive oil and a shower of fresh basil at the end bring the whole bowl to life, while a swirl of vegan parmesan (optional) adds a savory finishing touch. This soup is endlessly adaptable — swap in whatever vegetables are in season, use gluten-free pasta if needed, or add a pinch of red pepper flakes for heat. It keeps beautifully in the fridge and actually tastes even better the next day, making it an ideal make-ahead dinner for busy weeknights.

Ingredients

• 3 tbspolive oil
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and diced
• 2celery stalks, diced
• 4 clovesgarlic, minced
• 1 mediumzucchini, diced
• 28 ozcrushed tomatoes, canned
• 6 cupsvegetable broth
• 2 cans (15 oz each)White beans, such as cannellini, drained and rinsed
• 1 cupSmall pasta, such as ditalini or small shells
• 1 tspdried oregano
• 1 tspdried thyme
• 1bay leaf
• 3 cupsbaby spinach or kale, chopped
• 1.5 tspsalt, or to taste
• 0.5 tspblack pepper, freshly ground
• 0.25 cupfresh basil, chopped, for garnish
• 0.25 tspred pepper flakes, optional

Method

No instructions listed.