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–+ servings

Anti-Inflammatory Vegan Minestrone with Herb Oil

This vegan minestrone is a delicious, low-maintenance soup loaded with anti-inflammatory ingredients like zucchini, chard, and beans.
A finishing touch of herb oil boosts the flavor, making this a perfect dish for anyone seeking both taste and wellness in one bowl.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Soup
Cuisine Italian-inspired
Servings 8

Equipment

  • Large stockpot or Dutch oven
  • Food processor or blender

Ingredients
  

Soup Base

  • 3 Tbsp olive oil
  • 1 cup diced carrots
  • ¾ cup diced celery
  • 1 yellow onion sliced
  • Kosher salt to taste
  • 1 Tbsp tomato paste optional, omit if sensitive to nightshades
  • 2 garlic cloves minced
  • Pinch of crushed red pepper flakes
  • 4 zucchini diced
  • 2 crookneck squash diced
  • 8 cups low-sodium vegetable broth
  • 2 14.5-oz cans diced San Marzano tomatoes or 1 qt vegetable stock
  • 1 bunch rainbow chard stems removed, coarsely chopped
  • 2 15-oz cans cannellini beans rinsed and drained

Herb Oil

  • ¼ tsp kosher salt
  • 2 garlic cloves peeled
  • ½ cup extra-virgin olive oil
  • ½ cup packed fresh herbs parsley, chives, basil, mint

Instructions
 

Prepare the Soup Base:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion, and 1½ tsp salt. Cook, stirring frequently, until tender, about 10 minutes.
  • Stir in tomato paste (if using), garlic, and red pepper flakes, cooking until the paste turns brick red, about 1 minute.
  • Add zucchini and squash; cook for 1 minute.

Simmer the Soup:

  • Add broth and tomatoes, bringing the mixture to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 15 minutes.
  • Add the chard, simmering for an additional 5 minutes. Stir in the beans and warm them through for about 3 minutes. Season with salt to taste.

Make the Herb Oil:

  • Combine kosher salt and garlic in a food processor or blender, processing until minced (about 20 seconds).
  • Add olive oil and fresh herbs, blending until bright green (about 20 seconds).

Serve:

  • Ladle soup into bowls and drizzle 2 tsp of herb oil over each serving.

Notes

  • For a stronger anti-inflammatory focus, substitute crushed red pepper flakes with turmeric.
  • Herb oil can be made ahead and stored in the fridge for up to 3 days.
  • Pair with whole-grain bread for a hearty meal.
Keyword anti-inflammation, Anti-inflammatory soup recipe, Easy vegan soup, Healthy vegetable soup, Herb oil recipe, Vegan minestrone soup
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