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Quick and Easy Vegan Minestrone Soup Recipe

Easy Vegan Minestrone Soup

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

This easy soup is perfect for weeknight meals when you want something quick but still hearty and healthy. It’s great for cleaning out the fridge and pantry too! Switch up the veggies with anything you like such as chopped zucchini or green beans, up to 3 total cups.


Ingredients

  • 1 large white onion, diced, approx. 2 cups (300 g)
  • 3 cloves garlic, minced
  • 3 carrots, chopped, approx. 1 heaping cup (150 g)
  • 2 ribs celery, chopped, approx. 1 cup (125 g)
  • 1 28 oz can diced tomatoes the juices
  • 4 cups vegetable broth
  • 1 tsp each dried basil and oregano
  • 1 1/4 cup uncooked pasta of choice such as whole wheat bows or rotini (85 g)
  • 1 19 oz can kidney beans, drained and well-rinsed (approx. 2 cups cooked beans, 330 g)
  • sea salt and black pepper, to taste
  • optional, 2 handfuls of fresh spinach or chopped kale

Instructions

  1. Add the onions, garlic, carrots and celery to a 7.5 qt. soup pot and cook over medium heat in 2-3 tbsp of water or broth for 10 minutes, stirring frequently and adding water as needed if it starts to dry out.
  2. Add the diced tomatoes, herbs, broth, beans and pasta and simmer lightly until the pasta is tender, approximately 10-15 minutes depending on the kind of pasta you use.
  3. If you want to add some spinach or kale, stir that in now and turn off the heat.
  4. Season with salt and pepper and either serve right away or store in the fridge for up to 5 days.

Keywords: vegetarian, healthy, quick