Hearty Vegan Minestrone Soup Recipe
A rich, vegetable-packed soup with beans, pasta, and Italian flavors. Warm, comforting, and perfect for cozy nights.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 zucchini diced
- 1 can 15 oz diced tomatoes
- 1 can 15 oz cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta elbows or shells
- 1 cup green beans chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 1 cup spinach optional
Instructions
- Sauté the Veggies
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Build the Flavor
- Stir in garlic, zucchini, and spices.
- Cook for 2 minutes until fragrant.
- Simmer the Soup
- Add diced tomatoes, beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the Pasta
- Stir in pasta and green beans.
- Cook for 8–10 minutes until pasta is tender.
- Final Touches
- Stir in spinach, let it wilt, then remove from heat.
- Serve & Enjoy
- Ladle into bowls and enjoy with crusty bread!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin A: 30%
- Vitamin C: 25%
- Folate: 15%
- Magnesium: 12%
Tips for the Best Minestrone
- Swap pasta for quinoa to make it gluten-free.
- Add chili flakes for a spicy kick.
- Store leftovers in the fridge for up to 4 days.
- Freeze in portions for easy meal prep.