Description
This Vegan Minestrone Soup is a hearty and nutritious plant-based soup loaded with fresh vegetables, beans, and pasta in a flavorful tomato and vegetable broth. Perfect for a comforting meal, it’s easy to prepare on the stovetop and packed with vitamins, fiber, and protein from wholesome ingredients.
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
- 1 cup broccoli, fresh or frozen
- 1 cup green beans, fresh or frozen
- 2 cups kale or spinach, chopped
Liquids and Staples
- 1 tablespoon vegetable oil
- 1 can diced tomatoes (14.5 ounces, in their juices)
- 5 cups vegetable broth
Proteins and Grains
- 2 cans kidney beans (15 ounces each, drained)
- 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 pieces bay leaves
- Salt and pepper to taste
Instructions
- Heat Oil and Vegetables: In a large pot over medium-high heat, heat the vegetable oil until hot. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 3 minutes or until the onion becomes tender and translucent.
- Add Tomatoes and Seasonings: Stir in the canned diced tomatoes with their juices, vegetable broth, kidney beans, dried oregano, ground cumin, and bay leaves. Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld.
- Cook the Pasta: Add the pasta noodles to the pot and cook according to the package instructions until al dente, usually around 8-12 minutes.
- Add Vegetables: During the pasta cooking time, add the chopped potatoes, broccoli, green beans, and kale or spinach to the soup. Continue simmering until the potatoes and other vegetables are tender and cooked through.
- Finish and Serve: Remove the soup from heat. Discard the bay leaves. Season with salt and pepper to taste. Stir well, then ladle into bowls and serve hot.
Notes
- Use vegetable broth to keep this soup fully vegan and packed with flavor.
- Feel free to substitute kale with spinach or other leafy greens depending on preference.
- If you want a thicker soup, mash some of the potatoes or beans before serving.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Add fresh herbs like parsley or basil at the end for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan minestrone soup, vegetable soup, kidney bean soup, Italian vegan soup, healthy vegan soup
