Hearty Vegan Beanless Minestrone

I love minestrone, but I usually wind up picking around the beans. That’s what’s great about making my own: no beans to pick around! Of course, if you like beans, add ’em on in. I won’t stop you. Honestly though, there’s so much going on in here that they’re not even necessary. The swiss chard gives it a rustic heartiness that’s great for winter.

This soup can be prepared vegan if you opt out of the Parmesan cheese on top.

Servings: 6-8


  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic
  • 3/4 bunch swiss chard: ribs removed and chopped, leaves torn into pieces
  • 28 oz. can whole peeled San Marzano tomatoes
  • 8 cups water
  • 1 tsp. salt
  • 3 tsp. all-purpose seasoning
  • 2 cups arugula
  • 2 tablespoons tomato paste
  • 1.5-2 cups small pasta (e.g. elbows, shells)
  • Pepper to taste
  • Grated Parmesan cheese (optional)


In a large pot, saute onion, carrots, celery and garlic over medium heat for a few minutes until soft, then stir in tomato paste.

Add swiss chard (ribs and leaves), whole peeled tomatoes (with juice), 8 cups of water, salt, and all-purpose seasoning. Bring to a boil and then simmer uncovered for about 35 minutes.

Bring the soup back to a boil and mix in the arugula and pasta. Boil for 5-10 minutes, or until pasta is al dente. Season with salt and pepper to taste and serve topped with grated Parmesan if using.

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