PlumTally

Recipe combo

Green Pea and White Bean Minestrone

A vegan lunch minestrone with green peas, cannellini beans, egg-free wheat ditalini pasta, carrots, celery, and tomatoes. This simple plant-based soup is hearty, vegetable-forward, and dairy-free.

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Ingredients and instructions

Servings
4
Total time
45 min
Prep
15 min
Cook
30 min

Ingredients

  • 1 Tablespoon olive oil - 1 tablespoon (15 ml), Metric equivalent: 15 ml.
  • 1 Count yellow onion, diced - 1 medium (about 1 cup), About 1 cup diced.
  • 2 Count carrots, diced - 2 medium (about 1 cup), About 1 cup diced.
  • 2 Count celery stalks, diced - 2 stalks (about 1 cup), About 1 cup diced.
  • 3 Count garlic, minced - 3 cloves (1 tablespoon), About 1 tablespoon minced.
  • 1 Teaspoon Italian seasoning - 1 teaspoon (1 g), Metric equivalent: 1 g.
  • 6 Cup low-sodium vegetable broth - 6 cups (1.4 L), Metric equivalent: 1.4 L.
  • 1 Can canned diced tomatoes with juices - 1 can (14.5 oz), Use with juices.
  • 1 Can canned cannellini beans, rinsed and drained - 1 can (15 oz), rinsed and drained
  • 1 Cup egg-free wheat ditalini pasta, contains wheat/gluten - 1 cup (6 oz), Contains wheat/gluten; weight equivalent: 6 oz.
  • 1.5 Cup frozen green peas - 1 1/2 cups (210 g), Metric equivalent: 210 g.
  • 0.75 Teaspoon fine salt - 3/4 teaspoon (4 g), Metric equivalent: 4 g.

Instructions

  1. Prepare vegetables, beans, pasta, and peas

    1. *Dice the onion, carrots, and celery*, *mince the garlic*, rinse and drain the cannellini beans, and measure the pasta and peas.

  2. Soften the vegetables

    2. Heat the olive oil in a large soup pot over *medium heat*. Add the onion, carrots, celery, and salt, then *cook for 6 to 8 minutes* until the vegetables begin to soften.

  3. Bloom the aromatics

    3. Add the garlic and Italian seasoning, then *stir for 30 seconds* until the mixture smells *fragrant*.

  4. Build and simmer the soup base

    4. Add the vegetable broth, diced tomatoes with juices, and cannellini beans. *Bring to a boil*, then reduce heat and *simmer for 10 minutes*.

  5. Cook the pasta

    5. Stir in the egg-free wheat ditalini pasta. *Simmer for 8 to 10 minutes*, stirring occasionally, until the pasta is *just tender*.

  6. Finish with peas and adjust seasoning

    6. Stir in the frozen green peas and *cook for 2 to 3 minutes* until the peas are *bright green and hot*. Taste and adjust seasoning if needed.