Name: Minestrone in Minutes
Total time: 30 min
Ingredients: 1 large onion, chopped; 2 medium carrots, chopped; 1 stalk celery, chopped; 2 large cloves garlic, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed; 1 medium zucchini, diced; 4 cups vegetable broth; 1 teaspoon dried basil; ½ teaspoon dried oregano; salt and ground black pepper

Ready In: 30 minutes
Makes 4 servings
watch the video
print/save recipe

Please enter your email to continue.

Email

Cancel

Ridiculously easy? Check. Incredibly flavorful and satisfying? Double check! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of cooked rice or pasta—just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the carrots, celery, and zucchini. This soup reheats well, so enjoy it throughout the week.

Recipe adapted from The Book of Veganish.

By Kathy Freston, Mar 11, 2017

Ingredients

1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
1 medium zucchini, diced
4 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper

Instructions

Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.

(5)

3 Comments

Comments (3)

(4.8 from 5 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Kathy1 year ago

Perfect.

Gissele2 years ago

Delicious! A great way to use up excess vegetables.

I hate celery, so replace it with leeks, use more carrots and zucchini, and add extra veggies like broccoli and mushrooms. Also works great with butter beans (my preference for white beans).

To soak up extra liquid, I add about a cup and a half of pasta shells about 10-15 minutes before it’s cooked; creates more of a stew consistency but is still fantastic.

Jo2 years ago

Loved it, even though I had to make a couple of swaps. Red peppers for courgettes, Passata for tinned tomatoes and celery seed for celery. It was seriously tasty and we have enough for another day or two. Yum.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Two bowls of vegan minestrone on a table

Minestrone in Minutes

about the author

Kathy Freston

Kathy Freston is the New York Times–bestselling author of Veganist and The Lean. A health and wellness activist, Freston frequently appears on national television and has appeared on Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Martha Stewart Show, and Oprah. Visit her site and follow her on Instagram and Twitter to learn more.

see more from this author