Vegan Minestrone Soup Recipe

Introduction

This hearty vegan minestrone soup is packed with fresh vegetables, beans, and pasta, making it a comforting and nutritious meal. Easy to prepare and full of flavor, it’s perfect for chilly days or whenever you want a healthy, homemade soup.

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 can diced tomatoes (14.5 ounces, in their juices)
• 5 cups vegetable broth
• 2 cans kidney beans (15 ounces each, drained)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
• 2 pieces bay leaves
• 2 cups kale or spinach, chopped
• 2 medium russet or red potatoes, chopped
• 1 cup broccoli (fresh or frozen)
• 1 cup green beans (fresh or frozen)

Instructions

1. Step 1: In a large pot over medium-high heat, heat the vegetable oil.
2. Step 2: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes, or until the onion becomes tender and translucent.
3. Step 3: Stir in the diced tomatoes with their juices, vegetable broth, drained kidney beans, dried oregano, ground cumin, chopped potatoes, bay leaves, broccoli, and green beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Add the pasta noodles and cook according to the package instructions until al dente.
5. Step 5: Remove the pot from heat. Stir in the chopped kale or spinach. Season the soup with salt and pepper to taste. Remove bay leaves before serving.

Tips & Variations

• For a gluten-free version, substitute regular pasta with gluten-free noodles or rice.
• Add a splash of lemon juice or a sprinkle of nutritional yeast for extra brightness and depth.
• Swap the kidney beans for cannellini or chickpeas for a different texture and flavor.
• If you prefer a thicker soup, mash some of the potatoes in the pot before adding the greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating. Note that pasta may soften after freezing, so consider cooking pasta separately if freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without oil?

Yes, you can sauté the vegetables using a little water or vegetable broth instead of oil to keep it oil-free and still flavorful.

Can I prepare this soup in advance?

Absolutely. This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.

Vegan Minestrone Soup Recipe

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4.5 from 121 reviews

This hearty Vegan Minestrone Soup is a flavorful and nutritious blend of fresh vegetables, beans, and pasta simmered in a seasoned vegetable broth. Perfect for a comforting meal, this soup combines the sweetness of carrots and celery with the earthiness of kale, potatoes, and green beans, enhanced with Italian herbs and garlic. It’s an easy stovetop recipe that offers a wholesome, plant-based dish suitable for a variety of diets.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 2 medium russet potatoes or red potatoes, chopped
• 2 cups kale or spinach, chopped
• 1 cup broccoli, fresh or frozen
• 1 cup green beans, fresh or frozen

Pantry

• 1 tablespoon vegetable oil
• 1 can diced tomatoes (14.5 ounces, in their juices)
• 5 cups vegetable broth
• 2 cans kidney beans (15 ounces each, drained)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
• 2 pieces bay leaves

Instructions

1. Heat the oil and sauté aromatics. In a large pot over medium-high heat, heat 1 tablespoon of vegetable oil. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 3 minutes or until the onion becomes tender and translucent, stirring occasionally to prevent sticking.
2. Add tomatoes, broth, and seasonings. Pour in the can of diced tomatoes with their juices and 5 cups of vegetable broth. Add the drained kidney beans, dried oregano, ground cumin, and bay leaves. Stir everything together and bring the mixture to a simmer, allowing flavors to meld while cooking for about 5 minutes.
3. Add potatoes, broccoli, green beans, and kale. Stir in the chopped potatoes, broccoli, green beans, and kale to the pot. These vegetables will cook gently as the soup simmers, absorbing the flavors of the broth.
4. Cook the pasta. Add 1 ½ cups of your chosen pasta noodles to the simmering soup. Cook according to the pasta package’s recommended time, stirring occasionally to prevent sticking, ensuring the pasta becomes tender and the soup thickens slightly.
5. Season and finish. Once the pasta is cooked, remove the pot from the heat. Discard the bay leaves. Season the soup with salt and freshly ground pepper to taste. Stir well and serve hot for a comforting vegan meal.

Notes

• Use gluten-free pasta if you require a gluten-free version.
• For a thicker soup, reduce the broth slightly or add less fluid before cooking the pasta.
• Feel free to substitute kale with spinach or Swiss chard depending on preference.
• The soup stores well in the refrigerator for up to 4 days.
• Leftover soup can be frozen for up to 2 months; reheat gently on the stove.

Keywords: vegan minestrone soup, vegetable soup, healthy vegan recipes, easy soup, plant-based soup