This vegan minestrone soup is a healthy, and nutritious Italian dish made with only a few simple ingredients. Nothing is better than a warm comforting bowl of soup during this cold winter season and you should give it a try! Let me teach you how to make the best dinner or lunch for you and your family.
This recipe is available in Romanian language.
Best Vegan Minestrone Soup
Minestrone is an Italian thick soup made with pasta or rice. Vegan minestrone soup is a versatile and easy recipe that can be made with any vegetable is in season. It takes only 25 minutes to cook, and it tastes delicious!
Ingredients for Vegan Minestrone Soup
In Italy, people can find ready-made frozen veggies mixes for minestrone. The most used veggies are potatoes, carrots, cauliflower, zucchini, onion, leeks, green peas, beans (green or yellow), spinach, celery, beans, or red kidney beans, and squash. The most interesting part is that this minestrone soup cooks quickly with minimal effort!
To make this recipe you’ll need:
- French beans
- Cannellini beans
- Bell pepper (red, yellow, or green)
- Baby spinach
- Herbs, bay leaf, and smoked paprika
- Salt, and pepper to taste
Feel free to add any vegetable of your choice!
Pasta can be easily replaced by brown rice but the cooking time will take longer and veggies that take longer to cook should be added first.
Use canned cannellini beans or red kidney beans. Add some chili flakes or chili for some spicy hit.
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How to Make Vegan Minestrone Soup
This recipe requires only a few simple steps, one pot, and a few simple ingredients.
In a large pot, start by sauteing the garlic and onion for 2-3 minutes. Add the carrots, bell pepper, green beans, peas, celery, and cook for another 2-3 minutes, 5-6 minutes.
Add the zucchini, dry herbs, and cook until fragrant. Pour in the canned diced tomatoes, bay leaf, vegetable soup, smoked paprika, salt and white pepper to taste, and chili if desired. Bring to a boil on high flame.
When it started boiling, cover the pot, reduce the flame to low, and boil for 10 minutes. Remove the lid and add the cannellini beans or red kidney beans, and cook for another 5-6 minutes or until pasta is al dente.
Add more salt and pepper if needed, serve hot with fresh parsley.
One-Pot Simple Vegan Minestrone Soup
This soup will have a thick consistency, add some water if you want a runnier consistency. To make this soup GF, make sure to use gluten-free pasta. Store in a covered container in the refrigerator for 3-4 days. Vegan minestrone soup tastes best when fresh!
– 2 carrots, diced
– 1 large onion, chopped
– 3-4 garlic cloves, minced
– 3 celery stalks chopped, sub for leeks
– 1 zucchini, medium size, diced
– 2-3 tbsp olive oil
– 400g can diced tomatoes
– 100g green peas
– 1 bell pepper, diced
– 100g french beans, optional
– 1200ml vegetable soup, or water
– 180g fusilli pasta, penne rigate, or any of your choice
– 400g can white cannellini, sub for red kidney beans, or chickpeas, drained and rinsed
– 1 bay leaf
– 1 tsp dried thyme
– 1 tsp sweet smoked paprika
– 1 tsp oregano
– Pinch of chili flakes, optional
– Salt and pepper to taste
1. Heat a large pot on medium flame, add 2-3 tbsp olive oil and saute the onion and garlic until soft, about 2-3 minutes.
2. Add the diced carrots, celery, bell pepper, french beans, and peas and cook for 2-3 minutes.
3. Add the diced zucchini, 1 tsp dried thyme, 1 tsp oregano, 1-2 bay leaf, 1 tsp smoked paprika, salt, and pepper to taste, and a pinch of chili flakes if desired. Cook until fragrant.
4. Now, add the can of diced tomatoes, and vegetable soup, bring to a boil, cover the pot with a lid and boil for 10 minutes on low-medium flame.
5. After 10 minutes, remove the lid and add the cannellini beans, and pasta. Keep boiling for 5-6 minutes or until pasta is al dente. Optional you can add some baby spinach and mix until wilted.
6. Transfer the vegan minestrone soup to bowls and serve hot.
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