Vegan Minestrone Soup Recipe

Introduction

This vegan minestrone soup is a comforting and hearty meal packed with fresh vegetables, beans, and pasta. It’s perfect for warming up on a chilly day while enjoying a nutritious, plant-based dish full of flavor.

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
• 1½ cups pasta noodles (bowties, tubular, penne, etc.)
• 2 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 (or water for oil-free cooking).
2. Step 2: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes, 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, and ground cumin. Add the bay leaves and bring the mixture to a simmer. Cook for 5 minutes to combine the flavors.
4. Step 4: Add the pasta noodles along with the chopped potatoes, broccoli, and green beans. Cook for the time suggested on the pasta package until the pasta and vegetables are tender.
5. Step 5: Remove the pot from heat. Stir in the chopped kale or spinach. Season with salt and pepper to taste. Discard the bay leaves before serving.

Tips & Variations

• For a gluten-free version, substitute regular pasta with gluten-free noodles or use rice.
• Add a splash of lemon juice or a sprinkle of nutritional yeast for extra brightness and flavor.
• Use any seasonal vegetables you have on hand to customize the soup.
• To make the soup spicier, add a pinch of red pepper flakes while sautéing the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken when chilled; add a little water or broth when reheating to reach your desired consistency. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than kidney beans?

Yes, you can substitute kidney beans with cannellini, navy beans, or chickpeas depending on your preference. Just ensure they are drained and rinsed before adding.

How can I make this soup ahead of time?

You can prepare the entire soup and store it in the fridge for a couple of days. When ready to eat, reheat gently and add fresh kale or spinach at the end to keep it vibrant and tender.

Vegan Minestrone Soup Recipe

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★★★★★

4.4 from 118 reviews

A hearty and comforting vegan minestrone soup packed with fresh vegetables, kidney beans, and pasta noodles simmered in a flavorful vegetable broth. This easy-to-make, nutritious soup is perfect for a wholesome lunch or dinner.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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

Canned Goods

• 1 can diced tomatoes (14.5 ounces, in their juices)
• 2 cans kidney beans (15 ounces each, drained)

Liquids & Broth

• 1 tablespoon vegetable oil
• 5 cups vegetable broth

Dry Ingredients & Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 pieces bay leaves
• Salt and pepper to taste

Pasta

• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)

Instructions

1. Heat oil and sauté vegetables: In a large pot over medium-high heat, heat the 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.
2. Add tomatoes, broth, and beans: Stir in the canned diced tomatoes with their juices, vegetable broth, drained kidney beans, dried oregano, ground cumin, and bay leaves. Bring the mixture to a gentle boil and cook for about 5 minutes to allow the flavors to meld.
3. Cook pasta: Add the pasta noodles to the pot. Cook for the amount of time recommended on the pasta package, usually around 8-12 minutes, until al dente.
4. Add remaining vegetables: In the last few minutes of cooking, add the chopped potatoes, kale (or spinach), broccoli, and green beans. Continue cooking until all vegetables are tender and the pasta is cooked through.
5. Season and serve: Remove the pot from heat. Discard the bay leaves. Season the soup with salt and pepper to taste. Stir well and serve hot.

Notes

• You can substitute kale with spinach or Swiss chard according to preference.
• Use gluten-free pasta to make this recipe gluten-free.
• For a thicker soup, mash some of the potatoes and beans before serving.
• Add fresh herbs like basil or parsley for extra flavor.
• To make it spicier, add a pinch of red chili flakes during the sautéing step.

Keywords: vegan minestrone soup, vegetable soup, Italian soup, healthy vegan soup, kidney beans soup, easy vegan recipes