Minestrone soup is one of the healthiest and easiest meals you can make. This recipe is not only full of vegetable goodness, it also has the added benefit of a little red wine – so you’re even getting a touch of polyphenols! Polyphenols are thought to possibly help lower blood pressure – plus it gives this soup a little extra zing!

NOTE: If you’re short on time, feel free to skip the blender part. I’ve left the beans whole on occasion and while the texture is a little different, it’s still delicious!

While this Minestrone soup is vegan, those who eat cheese might want to add a little sprinkle of Parmesan on top.

For a complete meal, add a little green salad and some fresh bread and you’re good to go!

Minestrone Soup

Ingredients

• 1 small onion, diced
• 1/2 c diced carrots
• 1/2 c diced celery
• 1 leek (white part only) sliced very thinly
• 1 T minced garlic
• 2 T Extra Virgin Olive Oil
• 1 28 oz. can crushed tomatoes (preferably San Marzano)
• 2 c vegetable broth
• 1 T Italian seasoning
• 1/2 tsp Kosher salt
• Dash pepper
• Dash red pepper flakes (optional)
• 2 14 oz. cans cannelini beans, divided
• 1/4 c red wine
• 1/2 c ditalini
• 2 c baby spinach
• 1 large or 2 small zucchini, thinly sliced

Instructions

Heat a large pot over medium-high heat, then add the olive oil. Saute the onion, carrots, celery, leek, and garlic until soft and translucent, about 6-7 minutes.

Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Simmer uncovered for 10 minutes.

Drain and rinse one can of cannelini beans and combine in blender with 1/2 cup water. Drain and rinse the other can of cannelini beans; leave whole.

Add both the whole beans and the pureed beans to soup, along with red wine and ditalini. Simmer for 5 minutes.

Add the spinach and zucchini; cook for an additional five minutes or until the zucchini is tender.

Looking for other soup recipes? Try Butternut Squash and Apple Soup or Vegan White Bean Chili!

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