Minestrone Soup Without Pasta
A hearty and healthy minestrone soup packed with fresh vegetables and beans, made without pasta for a lighter, gluten-free option. Perfect for a comforting meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium potato, peeled and diced
1 (14.5 ounces) can diced tomatoes with juice
6 cups vegetable broth
1 (15 ounces) can cannellini beans, drained and rinsed
1 cup green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, chopped
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini, yellow squash, and potato. Cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.
Add the cannellini beans, green beans, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Stir well.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Season the soup with salt and freshly ground black pepper to taste.
Stir in the chopped fresh spinach and cook for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot.