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.
- 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
- 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.
- Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil.
- Reduce heat to a simmer and continue cooking uncovered for 20 minutes.
- Add pasta and cook for another 10 minutes.
- Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.