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    Home » Recipes » Vegan Main Dishes

    Classic Italian Minestrone Soup

    Published: Nov 23, 2019 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!

    Recipe

    Classic Italian Minestrone Soup

    Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
    5 from 1 vote
    Print Pin Rate Email
    Course: Main dish, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Classic Italian Minestrone Soup, how to make minestrone soup, Minestrone Soup
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 8
    Calories: 274kcal
    Author: Veg Kitchen

    Ingredients

    • ⅜ cup dried white beans
    • ¼ cup extra virgin olive oil
    • 1 tsp unsalted butter
    • 1 yellow onions peeled and thinly sliced
    • 2 carrots peeled and diced
    • 2 stalks celery diced
    • 2 potatoes peeled and diced
    • 1 cup spinach chopped
    • 4 cups vegetable stock
    • ½ cup canned crushed tomatoes
    • 4 sprigs fresh thyme
    • 1 cup broken fettuccini pasta
    • salt and pepper
    US Customary - Metric

    Instructions

    • Soak the white beans overnight in a bowl with just enough cold water to cover them.
    • The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
    • In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
    • Add carrots and celery. Season and cook for another 2 minutes.
    • Add the potatoes and stir. Continue cooking for 2 minutes.
    • Stir in spinach and continue cooking for 2 minutes.
    • Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
    • After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
    • Serve with a crusty piece of bread.

    Nutrition

    Calories: 274kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 516mg | Potassium: 606mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3246IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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