Minestrone Soup

June Campbell


This Minestroni soup is fast, economical, healthy and delicious. Its vegan since most packaged pasta is vegan. Moreover, this soup could be made gluten free if you used quinoa instead of pasta. It lends itself well to substitutions. I added a few garlic cloves with the onions at the beginning, and I used white kidney beans since cannellini wasn't available at the time.


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Stove Top


  • 1/4 c
    olive oil
  • 1 medium
    yellow onion,chopped
  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 bunch
    swiss chard or spinach, chopped
  • 140 g
    cabbage, sliced
  • 2 medium
    carrots, chopped
  • 5 c
    water or veggie broth
  • 1 can(s)
    tomatoes, 14 ounce can
  • 1 1/2 c
    small pasta such as ditalini
  • 1 can(s)
    cannellini or cranberry beans, drained and rinsed
  • 2 Tbsp
    red wine vinegar

How to Make Minestrone Soup


  1. Heat the oil in a large pot.Stir in the onion and cook until translucent.
  2. Stir in the spices and seasonings and cook until fragrant, about 30 seconds.
  3. Add greens, cabbage and carrots and cook until carrots start to become tender, about 8 minutes. Stir often.
  4. Add water (or broth) and tomatoes and pasta. Simmer, stirring from time to time, until the pasta is al dente.
  5. Stir in beans and vinegar and heat.

Printable Recipe Card

About Minestrone Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Vegan Dairy Free
Other Tag: Healthy

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