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Hearty Minestrone Soup Recipe

This classic Italian soup is so hearty, delicious, and is the perfect way to use up any leftover vegetables in the fridge. So feel free to use any vegetables and greens that you have on hand and enjoy! 

Hearty Minestrone Soup Recipe

  • Category: Lunch
  • Servings: 6

Here’s what you need:

Main Ingredients
  • 1 tbsp avocado oil
  • ½ white onion
  • 2 cloves of garlic
  • 1 inch of fresh ginger
  • ½ eggplant
  • 1 bell pepper
  • 1 zucchini
  • 3 carrots
  • 3 potatoes
  • 1 rib celery
  • 1 handful of fresh basil
  • 1 can pinto beans
  • 2 cans of diced tomatoes
  • juice of ½ Lime
  • 4 cups of water
  • 2 cubes of vegetable flavour bouillon cubes
  • 1 bay leaf
  • 1 tbsp of Italian herbs
  • 1 tbsp of chilli flakes
  • 1 tbsp of black pepper
  • 1 package of pasta (16 oz)
  • Option to garnish with fresh basil and nutritional yeast


  • Heat up the avocado oil in a large pot and add the chopped onion, garlic and ginger.
  • Cut all the seasonal vegetables in bite size pieces, add it to the pot and cook, stirring often for around 5-7 minutes.
  • Pour in the two cans of diced tomatoes together with the water and 2 cubes of vegetable bouillon.
  • Add the bay leaf, Italian herbs, chili flakes, black pepper and salt. Bring everything to a boil, then reduce heat to a gentle simmer and cook for about 10 minutes.
  • Add the pasta, beans and fresh basil and continue simmering for another 15 minutes until the pasta is cooked al dente.
  • Remove the bay leaf, add the lemon juice and you are ready to serve. Use fresh basil as garnish and add a tbsp of nutritional yeast (optional) on top. Enjoy!

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