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VEGAN MINESTRONE SOUP

top down view of a pot full of freshly made easy vegan minestrone with wooden spoon.
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5 from 10 reviews

Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water for water saute
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 3 – 4 cloves garlic, minced
  • 1 zucchini, cut into half moons
  • 1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces
  • 1 can (14oz) kidney beans, drained and rinsed
  • 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (28oz) diced tomatoes, with juices
  • 2 teaspoons Italian seasoning blend
  • generous pinch of red pepper flakes
  • 2 – 3 bay leaves
  • 1 cup small pasta (elbow, shells, mini penne, rotini)
  • 4 cups vegetable broth
  • 2 – 4 cups water
  • 2 handfuls fresh spinach
  • mineral salt & pepper to taste

To serve, optional

  • lemon, juice of
  • fresh parsley, chopped

Instructions

Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.

*Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!

Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.

Add spinach: Five minutes before soup is done, add the spinach and stir to mix.

Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

Notes

Various herbs to use: If you don’t have Italian seasoning on hand, use 1 teaspoon EACH dried oregano, basil, thyme. Also, 1 tablespoon of herbs de provence would be great.

Change up the veggies. The ingredients for this Italian minestrone soup can be changed up with the seasons using whatever is available to you. Use other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.

Add vegan sausage. Add in sliced or diced vegan sausage for extra heartiness and protein.

Time saving tip: Prep the produce ahead, the night before or in the morning, and keep stored in the fridge until ready make the soup.

Slow-Cooker: Take a look at this Slow Cooker Minestrone Soup recipe, it’s full of tips and tricks!

Recipe adapted from Food Network.

Find it online: https://simple-veganista.com/vegan-minestrone-soup/