Vegan Minestrone with White Beans
A warm, simple soup that combines beans and vegetables for a healthy and filling meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- as needed Fresh parsley for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in garlic, zucchini, and green beans, cooking for another 3-5 minutes.
- Add diced tomatoes, vegetable broth, white beans, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20-30 minutes until vegetables are tender.
- Taste and adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh parsley.
- Add crusty bread or a simple salad for a full meal.
Notes
Cool the soup to room temperature before storing. Keep it in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Label containers with the date and reheat gently on the stove or in the microwave.