Name: One-Pot Vegan Minestrone Soup with Potatoes & Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, small dice; 2 medium carrots, small dice; 2 sticks celery, small dice; 1 small fennel bulb, cored and diced small (about 250 grams); Sea salt and ground black pepper, to taste; 5 cloves garlic, minced; 1 tablespoon fresh rosemary, minced; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon red pepper flakes; ¼ cup tomato paste; 2 medium Yukon gold potatoes, chopped (about 300 grams); ½ small green cabbage, chopped (about 400 grams); 3 cups cooked beans, drained and rinsed (from two 15.5 oz cans); 1 can (28-oz or 794 grams) diced fire-roasted tomatoes; 8 cups vegetable stock; 1 medium zucchini, chopped; 1 cup chopped green beans; 1 ½ cups dry, small pasta (about 100 grams); 1 tablespoon light miso; 1 cup flat leaf parsley leaves, chopped

Description

A deeply flavored, vegetable-packed minestrone soup that’s ready in under an hour, delivering on nutrition and comfort with a blend of beans, greens, and aromatic spices.

Ingredients

Scale

3 tablespoons olive oil
1 medium yellow onion, small dice
2 medium carrots, small dice
2 sticks celery, small dice
1 small fennel bulb, cored and diced small (about 250 grams)
Sea salt and ground black pepper, to taste
5 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
¼ cup tomato paste
2 medium Yukon gold potatoes, chopped (about 300 grams)
½ small green cabbage, chopped (about 400 grams)
3 cups cooked beans, drained and rinsed (from two 15.5 oz cans)
1 can (28-oz or 794 grams) diced fire-roasted tomatoes
8 cups vegetable stock
1 medium zucchini, chopped
1 cup chopped green beans
1 ½ cups dry, small pasta (about 100 grams)
1 tablespoon light miso
1 cup flat leaf parsley leaves, chopped

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Instructions

Heat a large, heavy pot over medium heat and add olive oil.
Add onions and sauté until soft and translucent (about 7-8 minutes).
Add carrots, celery, and fennel, then season with salt and pepper. Sauté for 5 minutes.
Add garlic, rosemary, oregano, smoked paprika, and red pepper flakes; stir until fragrant (about 1 minute).
Add tomato paste and cook for about 1-2 minutes until it darkens slightly.
Add potatoes, cabbage, and beans; stir and season with salt and pepper.
Add diced tomatoes, stir, and then add vegetable stock.
Bring to a boil, then lower the heat to a strong simmer for 12 minutes.
Add zucchini, green beans, and pasta. Cook until pasta is tender (about 12 minutes).
Dissolve miso in a bowl with hot stock and bring back into the pot; stir to combine.
Add parsley and adjust seasoning to taste. Serve hot.

Notes

Temperature control is key to avoid mushy vegetables. Use fire-roasted tomatoes for depth of flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 generous bowl (about 2 cups)
Calories: 370
Sugar: 7g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg