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Recipe: Minestrone Soup

Minestrone is one of those classic Italian recipes that has a hundred different variations.

This version features tons of savory, flavorful veggies, full of age-fighting antioxidants, fiber, and vitamins. Cannellini beans and quinoa pasta shells bring even more fiber and protein to the party, making this a wholesome vegan meal.

For convenience, I like to make a big batch, then freeze it in single-serving portions. The next time you’re home late or searching for something warming on a cool night, just reheat a bowl of this delicious soup and enjoy!

Minestrone Soup is the first recipe in our Family Italian Supper menu, joined by Meatballs in Tomato Sauce; Roasted Eggplant with Fresh Basil Vinaigrette; and Vanilla Coconut Affogato.

Minestrone Soup


September 20, 2017

This warming, savory Italian soup is a vegetarian recipe that offers plenty of tasty, healthy veggies, plus beans and quinoa pasta for added fiber and protein.

  • Yields: 4 servings


4 tsp Malaysian red palm fruit oil or olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 celery stalks, chopped

1 carrot, chopped

1 tsp dried basil

1 tsp dried oregano

1/2 medium fennel bulb, chopped (about 3/4 cup)

1 medium zucchini (8 ounce), cut into 1/2-inch chunks

4 cups organic low-sodium vegetable broth

1 (14.5-ounce) can organic diced fire-roasted tomatoes and their juice

3 oz. quinoa or lentil pasta shells (about 3/4 cup)

4 cups baby spinach

1 (15-ounce) can organic no-salt-added cannellini beans, drained and rinsed

1/4 tsp sea salt

1/4 tsp freshly ground black pepper


1Heat the oil in a Dutch oven over medium-high heat.

2Add the onion, garlic, celery, carrot, basil, and oregano; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

3Add the fennel and zucchini and cook for 3 minutes.

4Add the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium. Simmer, uncovered, until the vegetables are crisp-tender, about 20 minutes.

5Stir in the pasta, return to a simmer, and cook until the pasta is almost tender, about 8 minutes.

6Add the spinach and beans, return to a simmer, and cook until heated through, about 3 minutes. Season with salt and pepper and serve.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Sodium703 mg
Protein9 g
Total Fat6 g
Saturated Fat2 g
Total Carbohydrates49 g
Dietary Fiber9 g

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