Vegetarian minestrone soup with carrots, zucchini and creamy white beans

A pot full of color, tender veggies and a silky tomato broth is exactly what your dinner needs! This vegetarian minestrone comes together with pantry staples, it reheats like a dream and the creamy white beans make it satisfying without feeling heavy. Grab your big pot, chop a few vegetables and let’s cook.

Serves 6

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 g) white beans, drained and rinsed
• 1 cup green beans, chopped
• 1/2 cup small pasta (ditalini or elbows work well)
• 4 cups vegetable broth (1 liter)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 handful fresh spinach or kale, chopped (or use frozen spinach)
• Fresh parsley and grated Parmesan for serving (optional)

Prep tip: Dice everything about the same size so it cooks evenly. Cut the carrots and celery a touch smaller than the zucchini so they soften on time.

1. Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 3 to 4 minutes until translucent with light golden edges. Stir in the garlic for about 30 seconds, just until fragrant so it does not burn. If the pot looks dry, add a splash of broth instead of more oil to keep the soup lighter.

2. Cook the firm vegetables

Add carrots and celery first and give them a 2 minute head start. Stir in the zucchini and bell pepper and cook another 3 minutes, stirring occasionally. Keep the heat at medium so the veggies soften without scorching. If anything sticks, deglaze with a tablespoon of broth.

3. Add tomatoes, broth and herbs

Sprinkle in oregano, basil and thyme and let them bloom for 30 seconds in the hot vegetables. Pour in the diced tomatoes and vegetable broth. Season with salt and pepper. Bring to a gentle boil, then drop to a steady simmer.

Flavor boost: Taste now. If the broth tastes flat, add 1 to 2 teaspoons tomato paste or a Parmesan rind for extra body. A bay leaf is welcome too (pull it before serving).

4. Simmer, then add beans and pasta

Let the pot simmer for 10 minutes. Add the white beans, green beans and pasta. Cook another 8 to 10 minutes until the pasta is just shy of al dente. Turn off the heat.

Leftover strategy: Do not love swollen pasta the next day? Boil it separately in salted water, then add to each bowl when serving.

5. Stir in the greens

Add spinach or kale and cook 1 to 2 minutes until just wilted and bright. Frozen spinach needs an extra minute to thaw through.

6. Finish and serve

Taste and adjust salt and pepper. Add a squeeze of lemon juice or a splash of red wine vinegar for brightness. Ladle into bowls, drizzle with a little olive oil and top with parsley and Parmesan if you like.

• Refrigerate the soup base (without pasta) up to 4 days. Pasta can be stored separately and combined when reheating.
• Freeze in single portions for up to 3 months. Leave headspace in containers for expansion.
• Cool quickly for food safety: set the pot in an ice bath or transfer to shallow containers so it drops below 21°C fast.

• Gluten-free: Use gluten-free pasta, cooked rice or quinoa.
• Different beans: Chickpeas or lentils work if that is what you have.
• More greens: Swap kale, chard or even cabbage for the spinach.
• Extra protein: Stir in cooked lentils with the beans.
• Richer broth: Simmer a Parmesan rind or a vegan hard-cheese rind with the soup and remove it before serving.

• Bitter flavor: Garlic or tomatoes may have scorched. Add a pinch of sugar and more broth.
• Bland soup: Check salt first, then add a splash of acid and another pinch of herbs bloomed in hot oil.
• Mushy vegetables: Cut them larger next time and keep the simmer gentle, not rolling.

• Diets: Vegetarian, vegan if you skip the cheese, dairy-free, nut-free, soy-free, Mediterranean diet, gluten-free with a pasta swap.
• Occasions: Busy weeknight dinner, meal prep lunches, cold-and-flu season, Meatless Monday, post-holiday reset, potluck or soup swap.
• Seasons: Fall and winter comfort, early spring when you want something bright yet warming, year-round with pantry staples.
• Cuisine vibe: Italian inspired, Mediterranean, American home cooking with an Italian twist.

• Can I cook the pasta separately? Yes. This keeps it from soaking up broth in the fridge.
• Can I use fresh tomatoes? Absolutely. Use about 3 cups chopped, add a spoon of tomato paste for depth.
• What if I only have frozen vegetables? Toss them in. Add frozen carrots and celery earlier, spinach at the end.
• How do I reheat without overcooking the pasta? Add pasta to the bowl and pour hot soup over it or heat pasta separately and combine.