When the cool weather rolls in, there’s just nothing we love more than bundling up with a bowl of this hearty vegan minestrone soup recipe. Packed with delicious veggies and tomato flavor, this easy minestrone soup recipe is sure to become a go-to in your house this season.
Minestrone soup is a really easy dish to make vegan or vegetarian because it’s traditionally a veggie-packed soup rather than being made with chicken or beef. The only substitution you really have to make is to use vegetable broth instead of chicken broth, but that’s a very easy swap to make.
While some soup recipes are more apt as a light lunch or appetizer, this vegan minestrone soup is hearty enough to be served as dinner on its own. The pasta and white beans in this soup add heft to the dish, making it the perfect cool weather meal to whip up.
We love serving this vegan minestrone with a loaf of crusty French bread, but you can skip the bread if you’re following a low-carb or gluten-free diet.
If you want to make this meal ahead of time, you can easily prep the ingredients beforehand (such as chopping up the veggies and cooking the pasta noodles), then store the ingredients in large freezer-friendly bags. Then, when you’re ready to cook the ingredients, you can add them to your pot or slow cooker for a really easy fall dinner.
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Cook time: 25 minutes
Prep time: 10 minutes
Idle time:
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Servings:
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Ingredients
- 1 small onion finely diced
- 2 cloves of garlic minced
- 1 medium carrot peeled and diced
- 2 celery stalks diced or sliced
- Half a medium zucchini sliced
- 1/2 tsp dried oregano
- 1 bay leaf
- 14 oz diced tomatoes
- 3 - 4 cups vegetable stock
- 1 medium potato peeled and diced
- 7 oz cooked white beans
- 5.3 oz small pasta
- 1 1/2 tbsp soy sauce or salt to taste
- freshly ground pepper
Instructions
- Place a large pot over medium-high heat. Add the olive oil and once hot, add the onion and garlic. Sauté until the onion is soft and translucent.
- Add the carrot, celery, zucchini, oregano, and bay leaf. Cook this mixture for a few minutes so that the vegetables can soften.
- To the pot, add the tomatoes, 3 cups of the vegetable stock, and the potato. Bring the soup to a boil, then reduce the heat to medium-low until the soup is just simmering. Cover the pot and let the soup cook just until the potato is cooked through.
- In a separate pot, cook the pasta according to the instructions on the pasta package. Once cooked, drain the pasta and set aside.
- Once the potato has finished cooking, add the white beans, soy sauce (or salt) and pepper. If you want to thin out the soup, add the remaining cup of stock as well.
- Let the soup warm up again, then stir in the pasta and serve.
Additional information
Recipe adapted from cilantroandcitronella.com
