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–+ servings

Vegan Minestrone Soup

A delightful blend of fresh veggies, hearty beans, and comforting pasta that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp olive oil Use extra virgin for optimal flavor.
  • 1 celery Adds crunch and depth to the soup.
  • 2 carrots Brings sweetness and color to the dish.
  • 1 cup yellow onion (diced) Essential aromatic base for flavor.
  • 4 cloves garlic (minced) For a fragrant kick in every bowl.
  • 2 tbsp tomato paste Enhances the tomato flavor in your soup.
  • 1 tsp salt To taste, essential for bringing out flavors.
  • 1/2 tsp oregano Adds a warm herbal note to the mix.
  • 1/2 tsp red pepper flakes Gives a gentle heat to balance flavors.
  • 1 bay leaf Infuses a subtle earthy essence into the broth.
  • 1 russet potato (diced) Provides heartiness and texture to the soup.
  • 1 small zucchini (chopped) Lightens up the dish with fresh greens.
  • 28 oz. fire roasted diced tomatoes (with juices) Adds rich flavor and body to the soup.
  • 32 oz. vegetable broth The base of your flavorful liquid gold.
  • 3 cups water Adjust as needed for desired consistency.
  • black pepper to taste Adds seasoning without overpowering other flavors.
  • 15 oz. great northern beans (drained and rinsed) Offers protein and creaminess to each bite.
  • 1 1/2 cups pasta (small shell pasta) A comforting addition that fills you up nicely.
  • 2 cups spinach A healthy boost of greens at the end of cooking.
  • 1-2 tbsp lemon juice (optional) Brightens up flavors before serving.

Method
 

  1. Heat the oil in a dutch oven or large pot over medium heat. Add diced celery, carrots, and onion, then sauté for 5-7 minutes until the carrots are soft and onions are translucent.
  2. Incorporate minced garlic, tomato paste, salt, oregano, and red pepper flakes into the pot, sautéing everything together for an additional 1-2 minutes until fragrant.
  3. Add bay leaf, diced potato, chopped zucchini, fire-roasted diced tomatoes with their juices, vegetable broth, and water into the pot; increase heat and bring everything to a boil.
  4. Once boiling, cover the pot with a lid, reduce heat to low, and allow the soup to simmer for about 15 minutes so all flavors meld beautifully.
  5. Remove the lid and stir in drained great northern beans, shell pasta, and spinach; continue simmering uncovered for another 15-20 minutes or until pasta is cooked through.
  6. Once done cooking, remove from heat and adjust seasoning with salt and pepper as needed; add lemon juice if desired before ladling into bowls warm! Enjoy your comforting Vegan Minestrone Soup!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g

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