This vegan minestrone soup is made with veggies, red beans and chickpeas, all simmered in a flavorful tomato broth with pasta. Top it off with some fresh basil for a scrumptious soup that's both meal-worthy and delicious!
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander. Return it to the pot and toss it with a bit of olive oil.
While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion, celery and carrots. Sweat the vegetables for about 5 minutes, until soft and translucent, stirring frequently.
Add the garlic and sauté it with the vegetables for about 1 minute, until very fragrant.
Stir in the broth, tomatoes, tomato paste, chickpeas, kidney beans, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to simmer for about 20 minutes, stirring occasionally, until the broth thickens up a bit and the carrots are soft. You can add some water if the broth reduces too much. (Note)
Stir in the zucchini and continue simmering the soup for about 5 minutes more, until the zucchini is soft but not mushy.
Stir in the spinach and cook the soup for about 2 minutes more, until the spinach has fully wilted.
Remove the pot from heat and stir in the cooked pasta and basil. Season the soup with salt and pepper to taste.
Ladle into bowls and serve with vegan Parmesan cheese.
Additional hot broth or water can be added at any point if the liquid reduces too much.