Vegan Minestrone Soup

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This vegan minestrone soup with white beans and pasta shells is super simple, delicious, and filling. It’s packed with flavor and loaded with fresh vegetables. And it’s ready in only 25 minutes!

a pot with vegan minestrone soup on a wooden countertop with a loaf of bread on the side

Why This Recipe Works 

This vegan minestrone makes a great weeknight dinner for the whole family. It’s super filling, extremely comforting, and warming. Besides, it’s very rich in protein, vegetable-packed, and super healthy! 

There’s nothing better than a hearty soup on colder days! This soup is packed with Mediterranean flavors, so I think it’s great the whole year round. 

I used a combination of carrots, zucchini, leek, and celery, which provides this recipe with a ton of flavor and nutrients.

The addition of white beans and small pasta shells make this soup super filling. White beans are a great source of protein, making this soup perfect for vegans and vegetarians. 

So it’s not just a starter but a real meal that will keep you full for hours. I love to serve it with whole wheat bread or with homemade focaccia bread. 

I also love to top it off with some fresh oregano. If you want to spice things up a bit, you could also add some red pepper flakes. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Vegetable Broth – I use organic, low sodium vegetable broth 
  • Diced Tomatoes – canned. 
  • Pasta Shells – or other small pasta shapes. 
  • White Beans – canned. 
  • Mediterranean Spice Blend – containing oregano, basil, thyme, and rosemary. 

How to Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Prepare the pasta according to the instructions on the package. Set aside. Chop the vegetables. 

2. Step: Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.

3. Step: After one more minute, add the leek and then the carrots, the celery, and the zucchini.

4. Step: Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend. 

a collage of four photos that show how to make this recipe

5. Step: Add the vegetable broth.

6. Step: Add the diced tomatoes and stir well with a wooden spoon. 

7. Step: Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.

8. Step: Add the cooked pasta and the beans and allow to heat through.

Recipe Notes

  • I like to use small pasta shells for my vegan Minestrone soup. But you could also use ditalini, rotelle, rotini, or mini farfalle. 
  • For even more flavor, add freshly chopped basil and oregano just before serving. 
  • You can easily change up the veggies. If you want, you could also add green beans to your Minestrone. Or you could replace the white beans with chickpeas. Fennel or kale is also great for this soup depending on the season. 
  • For more protein, you could add smoked tofu or vegan sausages. 

FAQs

How Long Does The Soup Last? 

Stored in an airtight container in the fridge, the soup will last up to 3 days. It will become a bit thicker as the pasta shells will soak up some of the liquid. 

Can I Freeze It? 

Yes, it freezes pretty well. Let it cool completely before freezing it in a freezer-safe container. You can freeze it for up to 3 months. 

Let it thaw overnight in the fridge when you’re ready to eat it. Then just reheat it on the stovetop or in the microwave. 

Could I Make This Recipe Gluten-Free? 

Yes, you can easily make it gluten-free. The only thing that you have to change is using gluten-free pasta instead of regular pasta. 

vegan minestrone soup with pasta shells in a white bowl on a white countertop with bread on the side

Related Recipes:

  • Vegan Chicken Noodle Soup 
  • Vegan Lentil Soup 
  • Italian Garbanzo Bean Soup 
  • Vegan Pho 
  • Vegan Pumpkin Soup 
  • 30 Hearty and Comforting Vegan Soup Recipes 

I Love to Hear From You! 

I hope you like this vegan minestrone soup as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

Vegan Minestrone Soup

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Vegan Minestrone Soup

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This vegan minestrone soup with white beans is perfect for cold winter days! It’s super easy to make, incredibly healthy, and comforting!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Calories 260kcal
Author Sina

Ingredients

  • 2 carrots, cut into medium-sized chunks
  • 4 stalks of celery, cut into rings
  • 1 leek, cut into rings
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14,5 oz)
  • 1 can white beans (cannellini)
  • 2 cups small pasta shapes like small shells
  • 2 teaspoons dried herbs de Provence or any other Mediterranean spice blend (like thyme,basil, rosemary, and oregano)
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon fresh oregano

Instructions

  • Prepare the pasta according to the instructions on the package. Set aside.
  • Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
  • After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend. 
  • Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon. 
  • Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
  • Add the cooked pasta and the beans and allow to heat through.

Notes

  • I like to use small pasta shells for my vegan Minestrone soup. But you could also use ditalini, rotelle, rotini, or mini farfalle. 
  • For even more flavor, add freshly chopped basil and oregano just before serving. 
  • You can easily change up the veggies. If you want, you could also add green beans to your Minestrone. Or you could replace the white beans with chickpeas. Fennel or kale is also great for this soup depending on the season. 
  • For more protein, you could add smoked tofu or vegan sausages. 
  • Stored in an airtight container in the fridge, the soup will last up to 3 days. It will become a bit thicker as the pasta shells will soak up some of the liquid. 

Nutrition

Calories: 260kcal | Carbohydrates: 51g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1334mg | Potassium: 789mg | Fiber: 14g | Sugar: 15g | Vitamin A: 9600IU | Vitamin C: 41.3mg | Calcium: 250mg | Iron: 4mg

The post Vegan Minestrone Soup appeared first on Vegan Heaven.





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