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Minestrone Soup with Fresh Basil Recipe

Hearty vegan minestrone soup with fresh basil, pasta, beans, and colorful vegetables for a cozy, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 cup cooked kidney beans
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 cup small pasta e.g., elbow, ditalini
  • Salt and pepper to taste
  • 1/4 cup fresh basil chopped

Method
 

  1. Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 3–4 minutes.
  2. Add carrots, zucchini, and green beans; cook 5 minutes until slightly tender.
  3. Stir in kidney beans, diced tomatoes, oregano, and thyme; cook 2 minutes to combine flavors.
  4. Pour in vegetable broth; bring to boil, then simmer 20 minutes for vegetables to soften.
  5. Add pasta and cook 8–10 minutes until tender; season with salt, pepper, and fresh basil.
  6. 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.