Vegetarian minestrone soup is made with fresh vegetables in a rich flavorful tomato broth and gets its heartiness from the addition of small pasta and buttery beans. Make a big batch for the an easy weeknight dinner and meal prep for the week!
In a large pot or Dutch oven, add the olive oil, onion, celery, and carrots and sauté over medium heat for about 5 minutes, stirring occasionally until the vegetables are soft and the onion is translucent
2 tablespoons olive oil, 1 large onion, 2 large carrots, 2 celery stalks
Next, add in the garlic and tomato paste and cook for an additional minute.
4 cloves garlic, 1 tablespoon tomato paste
Add in the broth, diced tomatoes, chickpeas, beans, Italian seasoning, and the bay leaf if using.
4 cups vegetable broth, 15 ounces diced tomatoes, 15 ounces chickpeas, 15 ounces great northern beans, 1 tablespoon dried Italian seasoning, 1 bay leaf
Turn the heat to medium-high and bring the soup to a boil
Add in the pasta and cook according to the directions on the box (approximately 8 minutes for ditalini).
8 ounces ditalini pasta
Remove the bay leaf prior to serving.
Notes
Store in an airtight container in the fridge for up to 5 days.Use any oil you prefer to sauté vegetables.Although it enhances the tomato flavor, omit the tomato paste if desired.Use chicken stock if desiredUse red kidney beans or cannellini beans if preferred.Swap the pasta for orzo or penne pasta. For gluten free version, use any gluten free pasta cooked separately or even swap the pasta for white or brown rice.Add other vegetables like baby spinach or kale, and zucchini, green beans.