Best Vegan Minestrone Soup Recipe
An easy vegan minestrone soup that's bursting with flavor and plant-based nutrition.
Equipment
Ingredients
- 2 tbsp olive oil
- 2 large carrots chopped
- 1 yellow onion chopped
- 3 cloves garlic chopped
- 1/2 cup chopped celery
- 1 large zucchini/courgette chopped
- 1/3 cup fresh parsley chopped
- 2 cups kale stems removed and chopped
- 2 tsp fresh thyme
- 4 bay leaves
- 1 15oz / 400g can crushed tomatoes
- 1 tsp dried oregano
- 1 cup green beans
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 cups vegetable broth
- 1 1/2 cups pasta
- 1 15oz / 400g can cannellini beans
Instructions
- Heat olive oil in a large pot. Add chopped carrots and saute for a few minutes.
- Add chopped onion, garlic, and celery. And cook until soft.
- Add chopped zucchini, and cook until soft.
- Add fresh and dry herbs, kale, crushed tomatoes, green beans, vegetable broth, and salt & pepper to the pot. Simmer for 20 minutes or until the pasta and beans are tender.
- Add the cannellini beans and simmer for another 5 minutes.
- Serve warm.
Notes
You can play with the herbs and vegetables in this recipe. Feel free to use up any leftover vegetables you have in the refrigerator, and change up the beans. Chickpeas work well too.
If you'd like a thicker soup, you can add an extra can of crushed tomatoes.
Nutrition
Serving: 1gCalories: 197kcalCarbohydrates: 31gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 907mgFiber: 6gSugar: 6g
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