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Vegan Minestrone Soup Recipe

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★★★★★

4.7 from 63 reviews

A hearty and flavorful Vegan Minestrone Soup loaded with fresh vegetables, kidney beans, and pasta, simmered in a savory vegetable broth enhanced with herbs and spices. This comforting soup is perfect for a nourishing meal and is easy to prepare on the stovetop.

Ingredients

Scale

Vegetables and Herbs

  • ½ yellow or red onion, diced
  • 1 garlic clove, minced
  • 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 2 cups kale or spinach, chopped
  • 2 medium russet or red potatoes, chopped
  • 1 cup broccoli, fresh or frozen
  • 1 cup green beans, fresh or frozen
  • 2 pieces bay leaves

Pantry Items

  • 1 tablespoon vegetable oil
  • 1 can diced tomatoes (14.5 ounces, in their juices)
  • 5 cups vegetable broth
  • 2 cans kidney beans (15 ounces each, drained)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)

Instructions

  1. Heat oil and sauté aromatics: In a large pot over medium-high heat, heat the vegetable oil. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes or until the onions become tender and translucent.
  2. Add tomatoes, broth, spices, and beans: Stir in the canned diced tomatoes with their juices, the vegetable broth, drained kidney beans, dried oregano, and ground cumin. Add the bay leaves. Let the mixture cook for 5 minutes to meld the flavors.
  3. Cook the pasta: Add the pasta noodles to the pot. Cook according to the package instructions, usually around 9-12 minutes, until the pasta is al dente.
  4. Add remaining vegetables: During the last 5 minutes of pasta cooking, add the chopped potatoes, kale or spinach, broccoli, and green beans so they cook through but remain vibrant and slightly crisp.
  5. Finish and season: Remove the pot from heat. Discard the bay leaves. Season the soup with salt and freshly ground black pepper to taste. Stir well and serve warm.

Notes

  • For a gluten-free version, use gluten-free pasta.
  • You can substitute fresh herbs for dried oregano if available.
  • Adjust vegetables based on seasonal availability or personal preference.
  • To make it spicier, add red pepper flakes during cooking.
  • This soup stores well and often tastes better the next day.

Keywords: Vegan Minestrone Soup, vegetable soup, healthy soup, vegan dinner, Italian soup, kidney beans soup

Find it online: https://zarameals.com/vegan-minestrone-soup-recipe/