what is the story
Minestrone soup, a hearty Italian staple, has warmed hearts and bellies for centuries.
Its origins trace back to pre-Roman times, from a simple porridge-like meal to the vegetable-rich broth we know today.
As a versatile dish, it embraces regional variations and ingredients.
This vegan version maintains the classic comfort while ensuring it’s accessible to those following a plant-based diet.
Gather the following ingredients
To make vegetarian minestrone, gather one chopped onion, two carrots, two stalks of celery, three cloves of garlic, and one zucchini.
One cup of green beans, one 28-ounce can of diced tomatoes, four cups of vegetable broth, one cup of water, one teaspoon each of oregano and basil, one 15-ounce can of kidney beans, one cup of pasta balls, salt, and pepper.
Prepare your vegetables
Start by preparing your vegetables. Finely chop the onion, carrot, celery and garlic to ensure cooking.
Cut the zucchini and green beans into hearty, bite-sized pieces for a firmer texture in each spoonful.
Rinse the kidneys thoroughly under cold water to remove any excess sodium.
This important step establishes the basic flavor profile of your vegetarian minestrone soup.
Roast the base
Place a large pot over medium heat and add a splash of olive oil or water for a healthier option.
Sauté the onion, carrot, celery, and garlic until soft and translucent, which should take about five minutes.
This step is vital as it sweetens the vegetables and releases their aroma, setting the stage for a flavorful vegetarian minestrone soup.
Boil with seasonings
Add canned tomatoes, complete with their juices, to the roasted vegetables for a rich flavor base.
Dried oregano and basil infuse the soup with an Italian essence.
Next, pour in the vegetable broth with water and bring your mixture to a gentle boil.
Once achieved, reduce the heat to simmer the soup, allowing the flavors to meld beautifully.
Add pasta and beans
After the soup base boils, add the pasta balls, stirring to prevent sticking.
Cook until they are firm, which should take about 10 minutes.
To keep the kidney beans firm and not mushy, fold them into the soup during the last five minutes of cooking.
This step ensures that they are heated while preserving their texture, complementing the pasta in your vegetarian minestrone.
The final touch
The last step is to add zucchini and green beans to the pot.
These vegetables cook quickly, needing only three to four minutes to become tender yet crisp, providing a delightful textural contrast.
Once done, taste and season the minestrone with salt and pepper. Serve your hearty vegetarian soup hot for the ultimate comfort dish.