Vegan Minestrone Soup
Enjoy a big bowl of this vegan minestrone soup when you want something quick, easy, healthy and hearty! It's great for cleaning out the fridge and pantry too!
Servings: 6
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 x 28 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes optional, omit if sensitive to spice
- 1 1/4 cups small uncooked pasta of choice, such as bows or rotini 85 g
- 19 oz can kidney beans, drained and rinsed approx. 2 cups cooked beans, 330 g
- sea salt and black pepper to taste
- 2 cups fresh baby spinach optional
Instructions
- Add the onions, garlic, carrots and celery to a large pot and cook over medium heat in 2-3 tbsp of water or broth (or olive oil) for 7-8 minutes, stirring frequently and adding water as needed if it starts to dry out.
- Add the canned diced tomatoes, basil, oregano, beans, broth and pasta and simmer lightly until the pasta is tender and cooked al dente, approximately 10-15 minutes depending on the kind of pasta you use.
- If you want to add some spinach or kale, stir that in now and turn off the heat. Season with salt and pepper, if needed.
Notes
Storing: Let cool then store in an airtight container in the fridge for up to 5 days or freezer for up to 2 months. Thaw overnight in the fridge if frozen. Reheat as needed stovetop or in the microwave until heated to your preference.
Substitutions: Use cannellini beans, chickpeas, navy beans or black eye peas in place of kidney beans. Mix and match vegetables: green beans, carrots, celery, zucchini, peas, corn, cauliflower.
Gluten-Free Option: Use your favourite gluten-free pasta such as chickpea pasta, brown rice pasta or quinoa pasta.
If you don't have dried basil and oregano on hand, Italian seasoning works well.
Nutrition
Serving: 1/6th of recipe | Calories: 131kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 1g | Sodium: 250mg | Fiber: 5g | Sugar: 6g