Are you looking for a comforting bowl of goodness that warms both body and soul? This Vegan Minestrone Soup Recipe is just what you need. Packed with an abundance of vegetables and legumes, it’s not only nourishing but also bursting with flavor. Perfect for chilly evenings or when you’re in need of a nutritious meal that doesn’t skimp on taste.
Imagine a hearty soup filled with vibrant colors and textures, where every spoonful brings a delightful mix of flavors. This Vegan Minestrone Soup Recipe is a versatile dish that allows you to use whatever vegetables you have on hand, making it a fantastic way to reduce waste while enjoying a wholesome meal.
The beauty of this minestrone soup is in its simplicity. With just a few basic ingredients, you can create a dish that’s both satisfying and healthy, making it a great option for families or anyone looking to incorporate more plant-based meals into their diet.
Hearty and Flavorful Vegan Minestrone Soup
This Vegan Minestrone Soup is a delightful blend of hearty vegetables, tender pasta, and nutritious beans. It’s a thick and robust dish, bursting with the flavors of fresh herbs and a hint of acidity from tomatoes, making it a perfect meal for any day of the week.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until they become translucent, about 3-4 minutes.
- Add Vegetables: Stir in the carrots, celery, zucchini, and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Combine Ingredients: Add the green beans, diced tomatoes (with juices), vegetable broth, kidney beans, dried oregano, and dried basil. Stir to combine and bring to a boil.
- Cook the Pasta: Once boiling, add the pasta and reduce heat to a simmer. Cook until the pasta is tender, about 10-12 minutes.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or basil before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 190kcal
- Fat: 5g
- Protein: 8g
- Carbohydrates: 30g
