Minestrone is a classic, thick Italian soup that uses whatever vegetables are in season and thus varies widely from one recipe to the next. Often it contains pancetta and a meat-based broth like chicken stock, but in this recipe, those elements are out of the mix in favor of a filling, vegan soup.

14 Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 large stalks celery, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cans (14 ounces each) chopped tomatoes
  • 2 1/2 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup ditalini or mini conchiglie pasta
  • 1 can (14 ounces) canellini beans, rinsed and drained
  • 2/3 cup dry white wine

Nutrition Facts

    For 1 serving out of 6
  • Calories 186
  • Protein 8 g
  • Carbs 31 g
  • Fiber 7 g
  • Sugars 6 g
  • Sodium 581 mg
  • Fat 3 g
  • Saturated 0 g
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Directions

<ol> <li>In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme. Cook for 8 to 10 minutes or until vegetables soften.</li> <li>Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil.&nbsp;</li> <li>Reduce heat to a simmer and continue cooking uncovered for 20 minutes.</li> <li>Add pasta and cook for another 10 minutes.</li> <li>Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.</li></ol>

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