Vegan Minestrone Soup Recipe
This vegan minestrone soup is packed with nourishing veggies, beans, and pasta for a cozy meal that's sure to satisfy. It all comes together in one pot and is easy to customize with your favorite produce.
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Why I Love Making Vegan Minestrone Soup
Whenever I want a meal that’s both comforting and genuinely good for you, I turn to minestrone. There’s something about combining a ton of hearty vegetables with beans and pasta that just hits the spot.
This recipe is a go-to for a few huge reasons:
I can clear out the last of my fridge veggies with this soup, and no matter the combo, it always delivers big flavor. Giving each ingredient a proper sauté before simmering brings out a ton of flavor and creates a really rich, satisfying broth – without any meat or dairy needed.
What I find great about this minestrone:
- Customizable with any vegetables I have.
- Protein-rich with beans and hearty with pasta.
- One-pot means easy cleanup.
- Makes awesome leftovers – the flavors get even better the next day.
Throw some crusty bread on the side, and this is a meal that keeps me full and energized. If you’re not a fan of kidney beans or you’re out of zucchini, just swap it – this soup is truly flexible. Give it a try and make it your own.
Hearty Vegan Minestrone Soup
A cozy vegan minestrone soup packed with colorful vegetables, beans, and pasta in a savory vegetable broth.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).
- 2
Add the diced carrots, celery, zucchini, and bell pepper. Cook for an additional 5-7 minutes, stirring occasionally.
- 3
Stir in the diced tomatoes, vegetable broth, kidney beans, oregano, and basil. Bring to a boil.
- 4
Add the pasta and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is tender.
- 5
Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes before serving.
- 6
Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute any beans (like cannellini or garbanzo) for kidney beans.
For a gluten-free soup, substitute gluten-free pasta or cubed potatoes.
Soup thickens as it sits; add more broth when reheating if desired.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, minestrone soup freezes well. Let it cool completely before transferring to an airtight container. For best results, you may wish to cook the pasta separately and add it fresh when reheating, as pasta can become mushy after freezing.
Use your favorite gluten-free pasta or substitute it with diced potatoes for a hearty, gluten-free version.
You can add or substitute a variety of vegetables, such as green beans, spinach, kale, peas, or potatoes. Minestrone is highly customizable based on what's in season or what you have on hand.
Definitely. Minestrone is packed with fiber, vitamins, and minerals from a mix of vegetables and beans, making it a nutrient-rich and low-calorie meal.
