Green Minestrone Soup

5 from 3 votes

This green minestrone soup is made with vibrant veggies like zucchini, spinach, green beans and peas, along with pasta and beans in a pesto seasoned broth. It's easy to make, super flavorful, and so satisfying!

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American, Italian

Servings:

Calories: 288kcal

Author: Alissa Saenz

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
8 cups vegetable broth
1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
1 (15 ounce/425 gram) can chickpeas, drained and rinsed
1 ½ cups fresh green beans, trimmed and cut into 1-inch pieces
1 cup ditalini pasta
1 small zucchini, quartered and sliced
2 ounces baby spinach
½ cup frozen peas, thawed
½ cup fresh basil, chopped
¼ cup vegan pesto
2 tablespoons lemon juice
Salt and pepper, to taste

For Serving

Vegan Parmesan cheese (optional)
Red pepper flakes (optional)

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Add the onion to the pot. Sweat the onion for about 5 minutes, stirring often, until it becomes soft and translucent.
Stir in the garlic. Cook the garlic with the onion for about 1 minute, until it becomes very fragrant.
Stir in the broth, cannellini beans, chickpeas, green beans, and ditalini pasta. Raise the heat and bring the broth to a boil. Lower the heat and let the soup simmer for about 8 minutes, until the pasta has started to soften but is still undercooked.
Stir in the zucchini. Continue simmering the soup for about 3 minutes, until the pasta, zucchini, and green beans are tender.
Stir in the spinach and continue simmering the soup just until the spinach wilts, about 1 minute.
Remove the pot from heat. Stir in the peas, basil, pesto, and lemon juice. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and top with vegan Parmesan and red pepper flakes, if desired. Serve.

Nutrition