Description
This Vegan Minestrone Soup is a hearty and wholesome plant-based meal packed with fresh vegetables, beans, and pasta. Easy to make on the stovetop, it’s a comforting soup perfect for any season, delivering rich flavors from spices like oregano and cumin along with the freshness of kale and tomatoes. Ideal as a nutritious lunch or dinner option that’s both filling and vegan-friendly.
Ingredients
Scale
Vegetables
- ½ yellow or red onion, diced
- 1 garlic clove, minced
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 2 medium russet potatoes, chopped
- 1 cup broccoli, fresh or frozen
- 1 cup green beans, fresh or frozen
- 2 cups kale or spinach, chopped
Liquids and Canned Goods
- 1 tablespoon vegetable oil
- 1 can diced tomatoes (14.5 ounces, in their juices)
- 5 cups vegetable broth
- 2 cans kidney beans (15-ounce each, drained)
Dry Ingredients and Spices
- 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 pieces bay leaves
- Salt and pepper to taste
Instructions
- Heat the oil: In a large pot over medium-high heat, warm 1 tablespoon of vegetable oil until shimmering.
- Sauté the aromatics and vegetables: Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Cook for about 3 minutes, stirring occasionally, until the onion becomes tender and translucent.
- Add tomatoes and broth: Pour in the can of diced tomatoes with their juices and 5 cups of vegetable broth. Stir in the drained kidney beans, dried oregano, ground cumin, and bay leaves. Allow to cook for 5 minutes to blend the flavors.
- Cook the pasta: Add 1 ½ cups of your choice of pasta to the pot. Cook according to the pasta package instructions until al dente, stirring occasionally to prevent sticking.
- Add remaining vegetables: Before the pasta finishes cooking, add the chopped potatoes, broccoli, green beans, and kale or spinach. Continue cooking until the vegetables are tender and the pasta is cooked through.
- Season and finish: Remove the pot from heat. Season the soup with salt and pepper to taste. Remove bay leaves before serving. Stir well and serve hot.
Notes
- Use vegetable broth for extra flavor or water with bouillon cubes as an alternative.
- If you prefer a thicker soup, reduce the broth slightly or add less water.
- Any pasta shape works well; smaller pasta is recommended for better texture in soup.
- Fresh or frozen vegetables can be used interchangeably depending on availability.
- For gluten-free option, substitute regular pasta for gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan minestrone soup, plant-based soup, vegetable soup, healthy soup, easy vegan dinner, Italian soup, gluten free option
