How To Make Vegan Minestrone Soup

5 from 4 ratings

How To Make Vegan Minestrone Soup

Are you looking for a super easy and cozy vegetable soup for cold days? This vegan minestrone soup recipe is exactly that, and it's so easy to make with only 5 minutes of prep work required! We've made this classic soup recipe even more perfect for home cooking by using canned beans and cooking the dry pasta all together in one pot.

Prep Time5

Cook Time40

Total Time45

Course: Main Dishes, Side Dishes, Soups

Cuisine: American, Italian, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: how to make minestrone soup, minestrone soup, vegan minestrone soup, vegetarian minestrone soup

Servings: servings

Author: Sarah Bond

Ingredients

2 Tbsp olive oil 30 mL
1 medium yellow onion diced
2 carrots diced
3 ribs celery diced
4 cloves garlic minced
1 tsp Italian seasoning
½ tsp crushed red pepper flakes
½ to 1 tsp salt start with ½ tsp
2 14.5-oz cans crushed tomatoes 411 g cans
1 15-oz can kidney beans drained and rinsed, 425 g
4 cups vegetable broth* 1 L
2 cups orecchiette pasta can use any small pasta type, 170 g
2 cups green beans trimmed and chopped into bite-sizes
4 cups fresh spinach chopped
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.

Nutrition