Minestrone Soup with Fresh Basil Recipe
Minestrone soup isn’t just a meal; it’s a veggie-packed personality in a bowl, demanding attention with every spoonful.
Tender carrots, zucchini, and beans mingle in a flavorful broth, proving that plant-based meals can flirt with sophistication.
Tomatoes add tangy drama, while fresh basil steals the spotlight, because, obviously, every dish needs a diva herb.
Pasta joins the party, soft yet assertive, reminding you that comfort food doesn’t have to be boring or predictable.
Simmer this soup and watch flavors collide, mingle, and conquer your taste buds with sass, warmth, and unapologetic charm.
Minestrone Soup with Fresh Basil Recipe
Hearty vegan minestrone soup with fresh basil, pasta, beans, and colorful vegetables for a cozy, flavorful meal.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 3–4 minutes.
- Add carrots, zucchini, and green beans; cook 5 minutes until slightly tender.
- Stir in kidney beans, diced tomatoes, oregano, and thyme; cook 2 minutes to combine flavors.
- Pour in vegetable broth; bring to boil, then simmer 20 minutes for vegetables to soften.
- Add pasta and cook 8–10 minutes until tender; season with salt, pepper, and fresh basil.
- Serve hot with extra basil garnish for flair.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 15%
- Potassium: 12%
Notes & Tips
- Use seasonal vegetables for extra flavor and freshness.
- Blend a portion for creamier texture if desired.
- Cook pasta separately to avoid over-softening, then add before serving.
- Fresh basil at the end brightens the soup beautifully.
- Garnish with vegan parmesan for an indulgent touch.
