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Minestrone soup served up in a bowl with crusty bread on the side.
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Vegan Minestrone Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This Minestrone Soup the perfect winter comfort food. It's healthy and hearty, full of vegetables, pasta and beans, and ready in about 30 min! 

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots diced
  • 1 celery stick diced
  • 4 cloves garlic minced
  • 1 zucchini diced in big chunks
  • 1 can 400g (14oz) kidney beans, drained and rinsed
  • 1 can 400g (14oz) chickpeas (garbanzo beans), drained and rinsed
  • 2 x 400 g (2x14 oz)cans diced tomatoes, with juices
  • 1 cup small pasta elbow, shells, mini penne, rotini
  • 4 cups vegetable broth
  • 2 – 4 cups water (500-900ml)
  • 1 teaspoon sweet paprika
  • 2 teaspoons Italian seasoning blend
  • generous pinch of red pepper flakes
  • 2 bay leaves
  • ½ cup frozen peas (80g)
  • 2 handfuls fresh spinach
  • salt and pepper to taste
  • To serve fresh basil, chopped
Instructions

  1. In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes. Add the garlic after 4 min and let cook with the veggies.

  2. Add the remaining ingredients, except the spinach and peas. Bring the soup to a boil and reduce to a simmer. Let the soup simmer for 10-15 minutes, until the veggies and pasta is done, stirring occasionally. Add more broth or water if needed while the soup cooks.

  3. Stir in the spinach and peas and let the cook in the soup for the last 5 min. . Taste the soup and season with salt and pepper to taste. Top with some fresh basil and a little fresh vegan parmesan or nutritional yeast. Serve with some crunchy bread and enjoy!

  4. Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze this soup for up to 2 months.
Recipe Notes

Various herbs to use: If you don’t have Italian seasoning on hand, use 1 teaspoon EACH dried oregano, basil, thyme. Also, 1 tablespoon of herbs de provence would be great.

Change up the veggies. The ingredients for this Italian minestrone soup can be changed up with the seasons using whatever is available to you. Use other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.

Add vegan sausage. Add in sliced or diced vegan sausage for extra heartiness and protein.

Time saving tip: Prep the produce ahead, the night before or in the morning, and keep stored in the fridge until ready make the soup.