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This minestrone soup recipe puts all others to shame and is by far my favorite recipe on this blog. I cannot express to you how much my husband and I love this soup. I literally make it several times each month, even during the warm seasons. This was one of the first recipes I made when I started my plant-based diet almost 10 years ago and has been one of my go-tos ever since. Through all those years of testing and improving the recipe, I truly feel that it can’t get much better at this point. It’s rich in flavor and nutrients and so very satisfying. You will definitely be going back for seconds!
This recipe uses a pressure cooker to maximize flavor and efficiency. Don’t own a pressure cooker?
Don’t worry! You can always cook it on the stove. Using a pressure cooker is just a great time saver and also allows your food to retain a lot of it’s vitamins and nutrients, whereas cooking in open containers with exposure to oxygen can lead to a loss of nutrients and flavor. I literally use my Instant Pot almost every single day and highly recommend investing in one to save yourself some time and energy! If you’re interested in investing in one, here’s a link to the one I have been using for years: https://amzn.to/3z1656A
Below is a quick step-by-step guide to making this side dish, with a full recipe summary and measurements at the bottom of the page.
Here’s an informational list of the ingredients you’ll need to prepare this minestrone soup:
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are also rich in antioxidants and other compounds that help to fight against disease and cancer.
- Celery: This crunchy vegetable is also rich in antioxidants such as flavonoids and vitamin C, which have amazing anticancer, anti-inflammatory and antiviral properties.
- Carrots: This vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Garlic: Aside from the incredible flavor garlic adds, it also has major health benefits and strong anti-inflammatory properties that can protect you from illness and disease.
- Basil: As a major contributor to the freshness and flavor of this Italian soup, basil is also known to contain strong anti-inflammatory and antibacterial properties.
- Parsley (not pictured below): This flavorful herb is a rich source of Vitamin K and helps to support bone growth and fight against osteoporosis.
- Tomato Paste: Key element of flavor in this recipe.
- Vegetable broth: Feel free to adjust the amount based on your preference. While the original recipe I found called for only 4 cups, I adjusted the amount to 10 cups because I like a brothy soup and the noodles tend to soak up a lot of the liquid, especially after storing in the fridge.
- Diced tomatoes: Even canned tomatoes are a great source of nutrients and contribute to a reduced risk of cancer and heart disease by lowering cholesterol and boosting the immune system.
- White beans: Cannellini or white navy beans both work fine for this recipe. I’ve used both and honestly can’t tell the difference.
- Garbanzo beans: Aka chickpeas. Same thing. These, along with the white beans, are packed with protein and fiber and other essential vitamins.
- Italian seasoning
- Dried bay leaves
- Shell pasta
Pro tip: I always try to buy my produce from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Gather your ingredients and start chopping! Dice the onions, celery and carrots and mince the garlic. You’ll also want to chop your parsley and basil to add to the pot later on.
Step 2:
Start by adding the onion, celery, carrots, garlic, bay leaves, Italian seasoning and tomato paste to the pot, along with a little salt and pepper. Sauté for 5-7 minutes, until the tomato paste starts sticking to the bottom of the pan and the veggies start to become translucent. It’s okay if the tomato paste turns brown and sticks to the pan a little bit. We will add the vegetable to deglaze and scrape off all those bits of flavor before cooking the soup.
Pro tip: Sauteing the veggies and dried herbs with the tomato paste really intensifies the flavor by reawakening the herbs and maximizing the rich depth of flavor concentrated in the tomato paste.
Step 3:
Once the veggies have cooked down and the tomato paste is sticking to the bottom of the pan, add a small amount of vegetable broth and scrape all those bits of flavor off the bottom.
Step 4:
Add the remaining ingredients except for the pasta and cook for 12 minutes on high pressure.
Step 5:
Once the pressure cooker has depressurized, add the cup of dry pasta and use the SAUTE feature for 8 minutes to cook the shells. After 8 minutes, promptly remove the pot to ensure the pasta does not overcook, then serve and enjoy!
I like to enjoy this minestrone soup with a sprinkle of my homemade vegan parmesan, with some fresh baked breadsticks or garlic bread on the side. I really hope you try this recipe and love it as much as I do! If you do, share it with a friend and leave a comment down below. I love to hear your feedback!
The Best Minestrone Soup
Ingredients
- 4 cloves garlic minced
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1/4 cup tomato paste
- 10 cups vegetable broth
- 1/4 cup fresh parsley chopped
- 4 leaves fresh basil torn to small pieces
- 2 dried bay leaves
- 2 15 oz. cans diced tomatoes
- 1 15 oz. can chickpeas drained and rinsed
- 1 15 oz. can cannellini or white beans drained and rinsed
- 1 cup dry shell pasta
- 2 tsp Italian seasoning
- salt/pepper
Instructions
- Add onions, garlic, carrots, celery, tomato paste, bay leaves, Italian seasoning and salt/pepper to pressure cooker sauté for 5-6 minutes. (If you do not own a pressure cooker, see notes below.)
- Add vegetable broth and make sure to scrape off all the bits of flavor from the bottom of the pot.
- Add remaining ingredients, except for pasta, and cook on high pressure for 12 minutes.
- Add pasta and cook on SAUTE for 8 minutes.
- Turn off pressure cooker and remove pot to avoid overcooking pasta.
