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!
- 1 cup dried small pasta shells (or your favorite small pasta shape)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 cups vegetable broth
- 1 (14 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can kidney beans, drained and rinsed
- 2 medium carrots, diced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- 1 small zucchini, chopped
- 1 cup chopped fresh basil leaves, packed
- salt and pepper to taste
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander. Return it to the pot and toss it with a bit of olive oil.
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While the pasta cooks, coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
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Add the garlic and cook it for about 1 minute, until very fragrant.
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Stir in the broth, tomatoes, tomato paste, chickpeas, kidney beans, carrots, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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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.
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Stir in the zucchini and simmer for about 7 minutes more, until the zucchini is soft.
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Remove the pot from heat and stir in the pasta and basil. Season with salt and pepper to taste.
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Ladle into bowls and serve.