This Vegan Minestrone Soup recipe is so easy to make. Ready in under 45 minutes with just a handful of pantry staples, it's a comforting soup recipe perfect for chilly nights!
2cupsorecchiette pastacan use any small pasta type, 170 g
2cupsgreen beanstrimmed and chopped into bite-sizes
4cupsfresh spinachchopped
To serve: vegan parmesan, good bread
Instructions
Flavor Base: Heat 2 Tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, 2 carrots, 3 ribs celery, and 4 cloves garlic. Cook until onion and carrots soften, 5 to 7 minutes. Stir in 1 tsp Italian seasoning, ½ tsp crushed red pepper flakes, and ½ to 1 tsp salt.
Soup-ify: Stir in 2 14.5-oz cans crushed tomatoes, 1 15-oz can kidney beans, and 4 cups vegetable broth*. Bring to a simmer, cover, and cook for 10 to 15 minutes.
Fillings: Add 2 cups orecchiette pasta and 2 cups green beans and continue cooking for 8 to 10 minutes, or until pasta is al dente. In the last minute of cooking, stir in the 4 cups fresh spinach, stirring until it wilts down.
Serve: Taste the soup and add remaining salt, if needed. Serve warm with your favorite bread for dipping and topped with a vegan parmesan cheese!
Video
Notes
*This makes a thick, stew-like soup. If you prefer a more liquidy soup, add 2 additional cups of broth.Store leftovers in the refrigerator for up to 5 days.