Soups & Stews > Vegan Soups & Stews > Vegan Broth-Based Soups > Vegan Minestrone Soup Recipe

Classic Vegan Minestrone Soup

A hearty and comforting vegan minestrone soup, packed with fresh vegetables and Italian flavor in a rich vegetable broth. Perfect for a chilly day!

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 medium, chopped Celery Stalks
  • 3 cloves, minced Garlic
  • 28 ounces Canned Diced Tomatoes
  • 6 cups Vegetable Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 Bay Leaf
  • 15 ounces, drained and rinsed Cannellini Beans
  • 1/2 cup Small Pasta (Ditalini or Elbow Macaroni)
  • 1 medium, diced Zucchini
  • 5 ounces, roughly chopped Spinach
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons, chopped, for garnish Fresh Parsley
  • for garnish Vegan Parmesan Cheese (optional)

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant, being careful not to burn it.

Add the Liquids and Seasonings

Pour in the diced tomatoes and vegetable broth. Stir in the dried oregano, dried basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

Incorporate the Beans and Pasta

Add the cannellini beans and pasta to the pot. Continue to simmer for 10-12 minutes, or until the pasta is cooked through.

Add the Zucchini and Spinach

Stir in the zucchini and spinach. Cook until the spinach is wilted and the zucchini is tender-crisp, about 3-5 minutes. Season with salt and pepper to taste.

Serve and Garnish

Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley and vegan parmesan cheese (if using). Enjoy!

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and portion sizes.
<ul>
<li>Calories: 60-80 kcal</li>
<li>Protein: 2-3g</li>
<li>Fat: 2-4g</li>
<li>Carbohydrates: 8-12g</li>
<li>Fiber: 2-3g</li></ul>

Other Considerations for Nutrition

This soup is naturally low in fat and high in fiber. The specific nutritional profile will depend on the specific vegetables and the amount of pasta used. Consider using whole wheat pasta for increased fiber. Sodium content will vary based on the vegetable broth used; opt for low-sodium broth if desired. For a gluten-free version, use gluten-free pasta.

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FAQ

  • Can I use different vegetables in this soup?

    Yes, absolutely! Feel free to use whatever vegetables you have on hand or prefer. Some great additions include green beans, potatoes, kale, or peas.
  • Can I freeze this soup?

    Yes, minestrone soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Can I make this soup gluten-free?

    Yes, simply use gluten-free pasta to make this soup gluten-free.
  • Can I add more protein to this soup?

    Yes, you can add more protein by including lentils, chickpeas, or other beans. Tofu or tempeh crumbles are other good options for added protein.