Egg-Free Minestrone Soup with Cannellini Beans
A hearty and comforting Italian vegetable soup, thickened without eggs, perfect for a chilly day.
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 8 cups Vegetable broth
- 1 28 oz can Diced tomatoes
- 1 15 oz can Cannellini beans
- 1/2 cup Small pasta (gluten-free)
- 1 medium Zucchini
- about 142 g Spinach
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 medium Potato
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Pour in vegetable broth and diced tomatoes. Bring to a boil.
- 5Add cannellini beans, gluten-free pasta, and potato. Reduce heat and simmer for 15-20 minutes, or until pasta is tender.
- 6Stir in zucchini and spinach. Cook until spinach is wilted, about 2-3 minutes.
- 7Season with basil, oregano, salt, and pepper to taste. Serve hot.
Substitutions
Traditional Pasta → Gluten-Free Pasta
Egg → Potato
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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