Vegan Minestrone
A hearty, flavorful minestrone soup packed with nutritious vegetables and beans, perfect for a wholesome meal.
Discover the joy of cooking with this delicious vegan minestrone recipe, a classic Italian soup that is entirely plant-based.
Loaded with seasonal vegetables, hearty beans, and whole grains, this dish is both nutritious and satisfying.
Perfect for cozy dinners or meal prep, this recipe from vegancooking.recipes is a must-try for anyone looking to enjoy a wholesome, savory meal.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to add or substitute any seasonal vegetables you have on hand. For a gluten-free option, use gluten-free pasta.
Tips & Notes
- •For extra flavor, add a bay leaf while simmering and remove it before serving.
- •If the soup thickens too much, simply add more vegetable broth or water to reach your desired consistency.
Recipe Variations
- •Add leafy greens like spinach or kale in the last few minutes of cooking for added nutrients.
- •Substitute the pasta with quinoa or brown rice for a different texture and flavor.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or microwave before serving.
Frequently Asked Questions
Can I freeze minestrone soup?
Yes, minestrone soup freezes well. Allow it to cool completely, then store in airtight containers for up to 3 months.
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A hearty, flavorful minestrone soup packed with nutritious vegetables and beans, perfect for a wholesome meal.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- 2
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
- 3
Stir in the diced zucchini and green beans, cooking for another 3 minutes.
- 4
Add the canned diced tomatoes (with their juices), vegetable broth, kidney beans, cannellini beans, and pasta to the pot.
- 5
Season the mixture with Italian seasoning, salt, and pepper. Bring the soup to a boil.
- 6
Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the pasta is cooked and the vegetables are tender.
- 7
Taste and adjust seasoning as necessary. If desired, stir in lemon juice for added brightness.
- 8
Ladle the minestrone into bowls and garnish with fresh basil before serving.
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