Vegan Winter Minestrone

Vegan Winter Minestrone

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Minestrone is a classic, thick Italian soup that uses whatever vegetables are in season and thus varies widely from one recipe to the next. Often it contains pancetta and a meat-based broth like chicken stock, but in this recipe, those elements are out of the mix in favor of a filling, vegan soup.


  • 1 tablespoon olive oil
  • 1onion, diced
  • 2carrots, diced
  • 2large stalks celery, diced
  • 4cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cans (14 ounces each) chopped tomatoes
  • 2 1/2 cups vegetable stock
  • 1bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup ditalini or mini conchiglie pasta
  • 1 can (14 ounces) canellini beans, rinsed and drained
  • 2/3 cup dry white wine


  1. In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme. Cook for 8 to 10 minutes or until vegetables soften.
  2. Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil.
  3. Reduce heat to a simmer and continue cooking uncovered for 20 minutes.
  4. Add pasta and cook for another 10 minutes.
  5. Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.