Italian Minestrone Soup
A seasonal, vegan Italian minestrone soup recipe, full of summer vegetables, adapted from Alice Waters.
Servings: 6 to 8 people
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 5 sprigs thyme
- 1 bay leaf
- 4 cloves garlic, chopped
- 5 cups water
- 1 13-ounce can cannellini beans, drained
- 8 ounces green beans, cut into 1" pieces
- 2 medium zucchini, diced
- 2 medium tomatoes, seeded and chopped
- 2 large handfuls spinach leaves
- 2 teaspoons kosher salt, or to taste
- grated pecorino-Romano or Parmigiano-Reggiano cheese, to garnish
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the onion and carrots and cook, stirring, until the onions are translucent and the carrots soften slightly, about 7 to 10 minutes.
- Add the garlic, bay leaves, and thyme. Cook, stirring, for about 3 minutes.
- Add the water, green beans, cannellini beans, zucchini, tomatoes, and salt. Bring to a boil, then lower to a simmer and cook, uncovered, for about 15 to 20 minutes.
- Stir in the spinach; it will wilt in the liquid. Taste for seasoning. Remove the thyme stems and bay leaf. Ladle into bowls and serve with grated pecorino-Romano or Parmigiano-Reggiano cheese, if desired.
Notes
This vegan minestrone soup recipe can also be made with chicken broth for an added dimension of flavor. That said, the herbs and vegetables will make a wonderful broth all on its own, so feel free to keep it simple.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
