Print

Vegan Minestrone Soup Recipe

Print Recipe

★★★★★

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.

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

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

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