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Vegan Minestrone Soup Recipe

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★★★★★

5 from 90 reviews

This Vegan Minestrone Soup is a hearty, nutritious, and comforting bowl packed with vegetables, beans, and pasta. Perfect as a wholesome meal on chilly days, this recipe is easy to prepare on the stovetop with simple ingredients like kale, potatoes, tomatoes, and kidney beans simmered in a flavorful vegetable broth with aromatic herbs and spices.

Ingredients

Scale

Vegetables

  • ½ yellow or red onion, diced
  • 1 garlic clove, minced
  • 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 2 medium russet potatoes or red potatoes, chopped
  • 2 cups kale or spinach, chopped
  • 1 cup broccoli, fresh or frozen
  • 1 cup green beans, fresh or frozen

Beans and Legumes

  • 2 cans kidney beans (15 ounces each), drained

Liquids and Broth

  • 1 tablespoon vegetable oil
  • 1 can diced tomatoes (14.5 ounces, with juices)
  • 5 cups vegetable broth

Spices and Herbs

  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pieces bay leaves

Other Ingredients

  • 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
  • Salt and pepper, to taste

Instructions

  1. Heat the Oil and Vegetables: In a large pot over medium-high heat, heat 1 tablespoon of vegetable oil (or water for oil-free option).
  2. Sauté Aromatics: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes or until the onion becomes tender and translucent, stirring occasionally to prevent sticking.
  3. Add Tomatoes and Broth: Stir in the canned diced tomatoes with their juices, 5 cups of vegetable broth, drained kidney beans, dried oregano, ground cumin, and bay leaves. Let this mixture cook for about 5 minutes to combine flavors and warm through.
  4. Add Pasta and Cook: Pour in the pasta noodles and cook according to the package instructions, usually about 8-12 minutes, until the pasta is al dente. Stir occasionally to prevent sticking to the bottom of the pot.
  5. Finish with Vegetables and Seasoning: Add chopped potatoes, kale or spinach, broccoli, and green beans halfway through or after pasta has cooked about 3-4 minutes, so vegetables have time to tenderize. Remove the pot from heat once the pasta and vegetables are tender.
  6. Season and Serve: Remove bay leaves. Add salt and pepper to taste. Stir well and serve hot for a delicious vegan minestrone soup.

Notes

  • You can substitute any pasta shape you prefer or use gluten-free pasta for a gluten-free version.
  • Frozen vegetables can be used in place of fresh for convenience.
  • Adjust seasoning by adding chili flakes for a spicy kick or fresh herbs like basil or parsley for added aroma.
  • To reduce sodium, use low-sodium vegetable broth and rinse canned beans thoroughly.
  • This soup keeps well refrigerated for up to 4 days and freezes nicely for meal prep.

Keywords: vegan minestrone soup, vegetable soup, kidney beans soup, Italian soup, healthy vegan dinner, hearty soup, plant-based minestrone

Find it online: https://www.cheftara.com/vegan-minestrone-soup-recipe/