Go Back
–+ servings
Tuscan Minestrone Soup – vegetarian recipe
Stav Kogan

Tuscan Minestrone Soup

A hearty, comforting Tuscan Minestrone Soup brimming with regional staples like cannellini beans, ripe tomatoes, and fragrant herbs. A rustic, healthy, and deeply satisfying one-pot meal that will warm you from the inside out.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cup
Calories: 107
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 mL / 1 fl oz) olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) diced carrots
  • 1 cup (250 mL) diced celery
  • 1 cup (250 mL) diced potato
  • 1/2 cup (125 mL) chopped green beans
  • 2 tablespoons (30 mL / 1 fl oz) chopped fresh basil, or 2 teaspoons / 10 mL (0.3 fl oz) dried
  • 1 tablespoon (15 mL / 0.5 fl oz) minced fresh rosemary, or 1 teaspoon / 5 mL (0.2 fl oz) dried
  • 4 cups (960 ml) (1 L) water or vegetable broth
  • 1 cup (250 mL) tomato sauce
  • 1 cup (250 mL) cooked or canned cannellini beans, drained and rinsed
  • 1 teaspoon (5 mL / 0.2 fl oz) salt, more to taste
  • Freshly ground black pepper, to taste
  • 1 cup (250 mL) diced zucchini
  • For a richer, more savory flavor base, use a quality vegetable broth instead of water. You can also toss in a bay leaf while the soup simmers for an extra layer of aroma (just remember to remove it before serving).
  • To make this a heartier meal, add 1/2 cup (480 ml) of small pasta, like ditalini or small shells, during the last 10-12 minutes of cooking. The pasta will cook directly in the flavorful broth.
  • Elevate your serving style with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley or basil over each bowl. For a cheesy kick, top with vegetarian Parmesan.

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion and cook for 3 to 5 minutes, stirring occasionally, until it becomes soft and translucent.
  3. Stir in the minced garlic, diced carrots, celery, potato, and green beans.
  4. Cook for another 3 minutes, allowing the vegetables to soften slightly.
  5. Add the basil, rosemary, water (or vegetable broth), tomato sauce, cannellini beans, and salt.
  6. Stir everything together and bring the soup to a boil.
  7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are just tender when pierced with a fork (al dente).
  8. Add the diced zucchini to the pot and continue to simmer for about 5 more minutes, until all the vegetables are tender-crisp.
  9. Taste the soup and adjust the seasoning with more salt and freshly ground black pepper if needed.
  10. Serve hot and enjoy!
  11. Don't be afraid to swap the veggies based on the season! Butternut squash in the fall or fresh peas in the spring would be delicious additions.

Nutrition

Calories: 107kcalCarbohydrates: 16gProtein: 4gFat: 4g

Tried this recipe?

Let us know how it was!