Minestrone Soup Without Pasta
A hearty and wholesome minestrone soup packed with fresh vegetables and beans, perfect for a comforting meal without any pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with juice
6 cups vegetable broth
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 cups fresh spinach, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
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, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
Add the diced tomatoes with their juice and vegetable broth to the pot. Stir to combine.
Add the cannellini 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 let it simmer uncovered for 30 minutes, or until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
Remove the pot from heat and stir in the fresh parsley and lemon juice.
Ladle the soup into bowls and serve hot.