Hearty Vegan Minestrone Soup In Just 5 Easy Steps

A comforting bowl of vegan minestrone soup is the perfect meal to warm you from the inside out. This classic Italian soup is naturally hearty and healthy, packed with a vibrant mix of fresh vegetables, beans, and pasta. The beauty of this vegan minestrone soup is that it’s a complete meal in a bowl, with a rich, flavorful broth that builds with every simmer. It’s a satisfying and timeless recipe that is both easy to make and delicious to eat.

What is Vegan Minestrone Soup?

Vegan minestrone soup is a classic Italian soup that is typically vegetable-based, often making it naturally vegan. The name “minestrone” simply means “big soup,” which refers to the wide variety of vegetables and other ingredients used. This version of minestrone relies on a simple yet flavorful base of olive oil and a soffritto (a mix of onions, carrots, and celery) to create a rich broth. The soup is then loaded with seasonal vegetables, beans, and a small pasta shape, making it a filling and nutritious meal that is perfect for any time of year.

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried oregano
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta, such as ditalini or elbow macaroni
• 2 cups chopped seasonal vegetables (such as zucchini or green beans)
• 2 cups chopped kale or spinach
• Salt and black pepper, to taste

For Garnish

• Fresh basil or parsley, chopped
• A drizzle of extra virgin olive oil
• Vegan Parmesan cheese (optional)

How to Make Vegan Minestrone Soup

1. Sauté the Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes and Broth: Stir in the crushed tomatoes, vegetable broth, bay leaf, and dried oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 20 minutes to allow the flavors to meld.
3. Add Vegetables and Beans: Stir in the cannellini beans and your chopped seasonal vegetables (like zucchini or green beans). Continue to simmer for 10-15 minutes, until the vegetables are tender.
4. Cook Pasta and Greens: Add the uncooked pasta and chopped kale or spinach to the pot. Cook for 8-10 minutes, or according to pasta package directions, until the pasta is al dente and the greens have wilted. Remove the bay leaf before serving.
5. Season and Serve: Season the vegan minestrone soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh basil or parsley and a drizzle of extra virgin olive oil.

Tips for the Perfect Vegan Minestrone Soup

• Don’t Overcook the Pasta: To prevent the pasta from becoming mushy, add it towards the end of the cooking time, allowing just enough time for it to become al dente.
• Customize with Vegetables: The beauty of minestrone is its flexibility. Feel free to use any seasonal vegetables you have on hand, such as corn, potatoes, or bell peppers.
• Make It Ahead: This vegan minestrone soup tastes even better the next day, as the flavors have more time to develop. If you plan to make it ahead, cook the pasta separately and add it to each bowl right before serving to prevent it from absorbing too much liquid and becoming soggy.

Conclusion

This vegan minestrone soup is a simple, healthy, and incredibly satisfying meal that is perfect for any occasion. It’s a testament to how humble ingredients can be combined to create a truly delicious and comforting dish.

Hearty Vegan Minestrone Soup In Just 5 Easy Steps

foodifa

A hearty and wholesome recipe for a vegan minestrone soup, packed with a variety of vegetables, beans, and pasta.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Italian

Servings 6

Calories 300 kcal

Ingredients

  

For the Soup

• 2 tbsp olive oil
• 1 large yellow onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 1 15-ounce can crushed tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried oregano
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 cup small pasta such as ditalini or elbow macaroni
• 2 cups chopped seasonal vegetables such as zucchini or green beans
• 2 cups chopped kale or spinach
• Salt and black pepper to taste

For Garnish

• Fresh basil or parsley chopped
• A drizzle of extra virgin olive oil
• Vegan Parmesan cheese optional

Instructions

 

• Sauté the Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
• Add Tomatoes and Broth: Stir in the crushed tomatoes, vegetable broth, bay leaf, and dried oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 20 minutes to allow the flavors to meld.
• Add Vegetables and Beans: Stir in the cannellini beans and your chopped seasonal vegetables (like zucchini or green beans). Continue to simmer for 10-15 minutes, until the vegetables are tender.
• Cook Pasta and Greens: Add the uncooked pasta and chopped kale or spinach to the pot. Cook for 8-10 minutes, or according to pasta package directions, until the pasta is al dente and the greens have wilted. Remove the bay leaf before serving.
• Season and Serve: Season the vegan minestrone soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh basil or parsley and a drizzle of extra virgin olive oil.

Notes

This soup can be stored in the refrigerator for up to 5 days.

Keyword healthy soup, Italian soup, minestrone soup, vegan minestrone soup, vegan recipe