Vegan Minestrone Soup
This hearty vegan minestrone soup is loaded with veggies, pasta, and herbs for a comforting, plant-based meal that's ready in minutes.
Servings: 4
Calories: 158kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 red bell pepper chopped
- 1 can 14 oz / 400 g diced tomatoes
- 1 can 14 oz / 400 g white beans, drained and rinsed
- 1 cup green beans chopped
- ½ cup small pasta e.g., ditalini or elbow
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 handful fresh spinach or kale chopped (or frozen spinach)
- Fresh basil or parsley and grated Parmesan for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2–3 minutes until fragrant.
- Add the carrots, celery, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- Stir in the diced tomatoes and vegetable broth. Add oregano, basil, thyme, salt, and pepper. Bring to a boil.
- Reduce the heat and let simmer for 10 minutes. Then, add the white beans, green beans, and pasta. Cook for another 10 minutes or until the pasta and veggies are tender.
- Stir in the fresh or frozen spinach/kale and cook for 2 more minutes until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil or parsley and grated Parmesan if desired.
Notes
If the soup is too thick, more vegetable broth can be added.
This soup is vegan as long as you do not add cheese. When adding parmesan cheese it is no longer a vegan recipe.
To make this a gluten free recipe, omit pasta or add a gluten free pasta.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 34mg | Potassium: 430mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6363IU | Vitamin C: 55mg | Calcium: 58mg | Iron: 1mg