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Easy Vegan Minestrone Soup (1-Pot Quick Recipe)

Looking for an easy recipe for the whole family? Make this one-pot easy homemade soup- Vegan Minestrone Soup, super delicious, loaded with fresh veggies, dark red kidney beans, fresh herbs, and pasta! An easy meal prep idea for busy you!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 people
Calories: 155 kcal
Course: Side Dish , Appetizer
Cuisine: Italian

Ingredients

  • 4 or 5 pears asparagus can substitute it with Zucchini or beans
  • 0.5 cup Red Kidney Beans ( Rajma) Boiled
  • 1 cup pasta Boiled
  • 1 cup spinach chopped (can substitute with kale or collard greens)
  • 1 small onion
  • 2 or 3 cloves garlic grated
  • 2 small tomato chopped in small
  • 1 small `Carrot
  • 1 teaspoon olive oil
  • 0.5 cup broccoli
  • 2 teaspoon Italian seasoning Thyme, Rosemary, Basil, Oregano
  • 4 cups water
  • salt and black pepper as per taste
  • 1 twig fresh cilantro or coriander leaves optional

Instructions

    Cup of Yum
  1. Chop onion, tomatoes, asparagus, and carrot into bite-sized pieces or as desired. Roughly chop spinach. While you prep veggies, boil the pasta separately according to package instructions. I have leftover red beans from the previous night. If you are using canned kidney beans or garbanzo beans, drain the water and boil them for 3-5 min.
  2. In a large pot, sauté the onions and garlic until softened. Add the tomatoes, asparagus, spinach, broccoli, and carrots. Sauté until slightly softened. You may cover it with a lid. It takes about 3-5 min on a slow flame.
  3. Add red kidney beans and boiled pasta to the pot along with water. Add all spices and salt and cook on slow flame for 2 min. Stir well to combine.
  4. Serve the Italian Minestrone Soup in bowls and garnish with a sprinkle of black pepper, and cilantro leaves. Top it with vegan Parmesan cheese and crusty bread for a complete meal.

Notes

  • If you like crunchy veggies in the soup, you may cook them for less time. Mine were mildly crunchy.
  • Adjust the thickness of the soup by adding more broth if desired.
  • Make sure to use a heavy-bottomed pot so that veggies don't stick to the bottom of the pot.
  • Covering the pot with a lid and placing a small bowl of water can help veggies cook faster.