A Vegan version of the traditional dish adapted by our new Foodie Friend, Monica! Check out her pretty instagram

Simple Minestrone

Servings 4


  • 1 half yellow onion
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 cup chopped green beans
  • 2 carrots peeled and chopped
  • 8 oz fire roasted tomatoes
  • 15 oz cannellini beans
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • handful fresh basil, chopped
  • 3 cups vegetable broth
  • 1 cup Al Dente Pasta
  • 1 cup spinach


  • Saute chopped onion and garlic in olive oil in large saucepan for 3-4 minutes or until onions are translucent.
  • Add chopped green beans and carrots and cook for 5 or so minutes, until they are tender.
  • Add zucchini, tomatoes, beans, vegetable broth, and spices/herbs, and bring to a boil.
  • Reduce heat, and then let simmer for approximately 15-20 minutes.
  • Add the spinach as well as the pasta and cook for about 3 minutes, until spinach is wilted and pasta is cooked through. Serves 4. Top with Parmesan cheese or vegan cheese, if desired.

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