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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/vegan-minestrone-soup-recipe/