Hearty Vegan Minestrone Soup In Just 5 Easy Steps
A hearty and wholesome recipe for a vegan minestrone soup, packed with a variety of vegetables, beans, and pasta.
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.