We’ve discovered the ultimate trifecta for a cozy night in: a snuggly sweater, a just-baked loaf of Sourdough Bread, and a steaming bowl of this loaded minestrone on the table. This tomatoey soup tastes even better the next day, when all the flavors have combined and settled, so it’s perfect for plan-ahead meals.

Minestrone [Vegan]

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Cooking Time



  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 3 ribs celery, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup green beans (fresh or frozen), sliced into bite-sized chunks
  • 4 large cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 large bay leaf
  • 1/2 teaspoon ground cumin
  • 6 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
  • 2 (14.5-ounce) cans diced tomatoes, with their juices
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 medium russet potato, diced (other potatoes will work too)
  • 1 cup dry pasta in the shape of your choice (such as rotini or small shells)
  • Salt and pepper, to taste


  1. In a large soup pot over medium-high heat, heat the vegetable oil. Add the onion, celery, carrots, and green beans. Saute for 8 to 10 minutes, until the vegetables become tender.
  2. Stir in the garlic, oregano, bay leaf, and cumin and cook for 2 minutes.
  3. Pour in the vegetable broth (or bouillon and water), diced tomatoes with their juices, beans, and potatoes and bring to a boil.
  4. Lower the heat to medium and cook covered for about 15 minutes, until the potatoes are tender.
  5. Stir in the pasta and cook uncovered for the amount of time suggested in the directions on the package.
  6. Remove from the heat, remove the bay leaf, and sprinkle with salt and pepper.


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