Vegan Minestrone Soup
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!
Servings: 6
Calories: 309kcal
Ingredients
For the Vegan Minestrone Soup
- 1 cup dried small pasta shells (or your favorite small pasta shape)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 5 cups vegetable broth
- 1 (14 ounce/400 gram) can diced tomatoes
- 3 tablespoons tomato paste
- 1 (14 ounce/400 gram) can chickpeas, drained and rinsed
- 1 (14 ounce/400 gram) can kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- 1 small zucchini, roughly chopped
- 2 cups baby spinach leaves, lightly packed
- ½ cup chopped fresh basil leaves, lightly packed
- Salt and pepper, to taste
- Vegan Parmesan cheese, for serving
Instructions
- 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.
Notes
Additional hot broth or water can be added at any point if the liquid reduces too much.
Nutrition
Serving: 1.5cups | Calories: 309kcal | Carbohydrates: 50.9g | Protein: 14g | Fat: 6.1g | Saturated Fat: 0.9g | Sodium: 839mg | Potassium: 829mg | Fiber: 11.1g | Sugar: 6.8g | Calcium: 124mg | Iron: 4mg