📝 About This Recipe
This vibrant, plant-based Minestrone is a celebration of the Italian countryside, relying on a slow-simmered soffritto and nutrient-dense vegetables rather than cheese for its incredible depth. By omitting the Parmesan, we allow the bright acidity of San Marzano tomatoes and the earthy richness of creamy Cannellini beans to take center stage. Finished with a punchy, hand-chopped herb oil, this soup is a hearty, soul-warming masterpiece that proves dairy-free dining can be profoundly satisfying.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2-inch rounds)
- 2 pieces Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
The Hearty Center
- 2 small Zucchini (quartered and sliced)
- 1 large Yukon Gold Potato (peeled and cut into 1/2-inch cubes)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 15 ounce can Cannellini Beans (rinsed and drained)
- 3/4 cup Ditalini or Small Shell Pasta (dried)
Broth and Seasoning
- 6 cups Vegetable Stock (low sodium)
- 14 ounces Canned Crushed Tomatoes (preferably San Marzano)
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- 2 cups Fresh Lacinato Kale (stems removed, leaves shredded)
- to taste Sea Salt and Black Pepper
Dairy-Free Finishing Oil
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the paste to darken slightly to a deep brick red, which intensifies the flavor.
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4
Add the cubed potato and zucchini to the pot. Stir to coat the vegetables in the aromatic oil and tomato base.
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5
Pour in the crushed tomatoes, vegetable stock, and dried oregano. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 15 minutes to allow the flavors to marry.
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7
Stir in the green beans, drained cannellini beans, and the ditalini pasta. If the soup looks too thick, add an extra cup of water or stock.
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8
Simmer uncovered for 10-12 minutes, or until the pasta is al dente and the potatoes are fork-tender.
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9
Stir in the shredded kale and cook for 2-3 minutes until the greens are wilted and bright green.
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10
In a small bowl, whisk together the chopped parsley, lemon juice, a splash of olive oil, and red pepper flakes to create your finishing salsa verde.
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11
Taste the soup and season generously with sea salt and freshly cracked black pepper. The acidity of the tomatoes may require more salt than you think!
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12
Ladle the hot soup into deep bowls and drizzle a spoonful of the herbed oil over each serving before bringing to the table.
💡 Chef's Tips
To replace the umami of Parmesan, ensure you brown the tomato paste well in step 3. Always cook the pasta directly in the broth for better texture, but if you plan on freezing the soup, cook the pasta separately so it doesn't get mushy. Use seasonal vegetables; butternut squash works beautifully in autumn, while peas are great for spring. Don't skip the lemon juice at the end; acidity is the secret to making dairy-free soups taste 'bright' and complex. For a creamier texture without dairy, take one cup of the finished soup (beans and broth), blend it, and stir it back into the pot.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Vermentino or Pinot Grigio. Accompany with a side of Castelvetrano olives for a salty contrast. A simple arugula salad with a balsamic vinaigrette balances the soup's heartiness perfectly.