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BasicsEasyPastaRecipesVegan

Market Minestrone

35 min Cook
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  • This hearty vegetable minestrone with collard greens is a cozy, one-pot soup that blends Italian tradition with Southern comfort.

When my husband’s doctor mentioned his triglycerides were creeping up, we started looking for ways to get more fiber and greens into our everyday meals. Collard greens are a Southern staple – hearty, nourishing, and surprisingly versatile – so they became our go-to.

This version of minestrone brings all those benefits together in one bowl: it’s high in fiber and protein, low in fat, low on the glycemic index, and absolutely packed with anti-inflammatory micronutrients. Best of all, it’s a perfect winter “throw-together” soup. It’s the kind that warms you from the inside out while still feeling light and wholesome.

Did you make this recipe? Rate it here!

Market Minestrone

jenniferlbartholomew
A rustic, Italian-inspired minestrone bursting with color, flavor, and farm-fresh vegetables. This hearty, produce-packed soup is pure comfort in a bowl - loaded with tender beans, pasta, and a medley of seasonal veggies simmered in a rich tomato broth. It’s a one-pot wonder that’s naturally filling, budget-friendly, and easy to make vegetarian or vegan.
prep time
20 min
cooking time
35 min
servings
6
total time
55 min

Equipment

  • Large soup pot or Dutch oven

  • Wooden spoon or spatula

  • Cutting board and knife

  • Ladle

  • Colander

Ingredients

  • We provide:

  • 1 medium onion, diced (or 1/2 extra large onion)

  • 2 carrots, peeled and diced

  • 2 ribs celery, diced

  • 3 cloves garlic, minced

  • 1 zucchini, diced

  • 1 yellow squash, diced

  • 1 cup green beans, trimmed and cut into 1-inch pieces

  • 3 cups chopped collard greens (about ½ bunch, ribs removed)

  • Pantry staples:

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp thyme

  • Salt and black pepper, to taste

  • You provide:

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 6 cups vegetable broth

  • 1 cup small pasta (like ditalini, elbow, or shells)

  • Optional Add-ins: (if desired):

  • grated Parmesan or nutritional yeast

Instructions

1

cook your Mirpoix

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
2

add garlic

Stir in garlic and cook 1 more minute until fragrant.
3

add veggies

Add zucchini, squash, green beans, diced tomatoes (with their juice), beans, and broth. Stir in oregano, basil, thyme, salt, and pepper.
4

add collard greens

Stir in the chopped collard greens. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, until collards are tender and vegetables are soft.
5

add pasta

Add pasta and continue to simmer for 8–10 minutes, or until pasta is al dente.
6

taste and season

Taste and adjust seasoning as needed.
7

serve

Ladle into bowls and top with Parmesan or nutritional yeast before serving.

Notes

Add chopped cabbage or leeks if you want extra texture. Swap pasta for rice or barley for a heartier variation. To make vegan, skip the Parmesan or use nutritional yeast. If you prefer a little heat, stir in a pinch of red pepper flakes. Serves well with a crusty bread or garlic toast or a simple salad with a simple dressing.
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