Vegan minestrone soup

Table of contents

Vegan Minestrone Soup

Vegan Minestrone Soup is a hearty and comforting dish that brings together a medley of fresh vegetables, beans, and pasta in a rich tomato broth. This classic Italian soup is perfect for any season, offering a burst of flavors with every spoonful. It’s not only delicious but also packed with nutrients, making it a wholesome meal for everyone.

Serving Size and Yield

This recipe yields approximately 6 servings.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (e.g., ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups fresh spinach
2 tablespoons fresh parsley, chopped

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, sautéing until the onion is translucent, about 3 minutes.
Stir in the carrots, celery, zucchini, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
Add the cannellini beans, pasta, oregano, and basil. Season with salt and pepper.
Reduce the heat to a simmer and cook for 15 minutes, or until the pasta is tender.
Stir in the spinach and cook for an additional 2 minutes, until wilted.
Remove from heat and stir in the fresh parsley.
Serve hot, garnished with additional parsley if desired.

Additional Notes

Feel free to substitute the vegetables with your favorites or whatever is in season. For a gluten-free version, use gluten-free pasta. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.