Vegan Minestrone Soup
A hearty and nutritious vegan minestrone soup packed with vegetables, beans, and whole grains, perfect for any meal.
Discover the deliciousness of Vegan Minestrone Soup, a wholesome dish that brings together an array of colorful vegetables, hearty beans, and savory herbs.
This recipe is not only completely plant-based but also bursting with flavor, making it a perfect choice for those seeking a healthy and fulfilling meal.
Explore more at vegancooking.recipes for additional plant-based dishes that nourish your body and soul.
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 substitute any vegetables based on what's in season or your personal preference. You can use other types of beans such as kidney beans or black beans. For gluten-free options, use gluten-free pasta.
Tips & Notes
- •For added flavor, consider adding a splash of balsamic vinegar just before serving.
- •Serve with a slice of crusty whole-grain bread for a complete meal.
Recipe Variations
- •Add kale or spinach for extra greens.
- •For a spicier version, add crushed red pepper flakes.
Storage & Freezing
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave until warmed through. For freezing, ensure the soup is completely cooled before transferring to freezer-safe containers.
Frequently Asked Questions
Can I freeze minestrone soup?
Yes, minestrone soup freezes well. Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months.
How long does minestrone soup last in the fridge?
It can last in the fridge for up to 5 days when stored in an airtight container.
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A hearty and nutritious vegan minestrone soup packed with vegetables, beans, and whole grains, perfect for any 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 or until the vegetables are softened.
- 2
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Stir in the diced zucchini and green beans, cooking for another 3-4 minutes.
- 4
Add the can of diced tomatoes (with juices) and vegetable broth to the pot. Stir to combine.
- 5
Add the cannellini beans, pasta, bay leaf, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- 6
Once boiling, reduce the heat to low and simmer the soup for about 20 minutes, or until the pasta is tender.
- 7
Remove the bay leaf and stir in fresh basil just before serving.
- 8
Serve hot, garnished with additional basil if desired.
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