5 from 6 votes
How To Make Vegan Minestrone Soup
Are you looking for a super easy and cozy vegetable soup for cold days? This vegan minestrone soup recipe is exactly that, and it's so easy to make with only 5 minutes of prep work required! We've made this classic soup recipe even more perfect for home cooking by using canned beans and cooking the dry pasta all together in one pot.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
4
servings
Calories:
360 kcal
Course:
Side Dish, Main Course, Soup
Cuisine:
Mediterranean, Italian, American
Ingredients
- 2 Tbsp olive oil 30 mL
- 1 medium yellow onion diced
- 2 carrot diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes crushed
- ½ to 1 tsp salt start with ½ tsp
- 2 .5-oz cans crushed tomatoes 411 g cans
- 1 oz can Kidney Beans drained and rinsed, 425 g
- 4 cups vegetable broth 1 L
- 2 cups orecchiette pasta can use any small pasta type, 170 g
- 2 cups green beans trimmed and chopped into bite-sizes
- 4 cups spinach chopped, fresh
- vegan parmesan to serve
- bread to serve
Instructions
- Flavor Base: Heat 2 Tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, 2 carrots, 3 ribs celery, and 4 cloves garlic. Cook until onion and carrots soften, 5 to 7 minutes. Stir in 1 tsp Italian seasoning, ½ tsp crushed red pepper flakes, and ½ to 1 tsp salt.
- Soup-ify: Stir in 2 14.5-oz cans crushed tomatoes, 1 15-oz can kidney beans, and 4 cups vegetable broth*. Bring to a simmer, cover, and cook for 10 to 15 minutes.
- Fillings: Add 2 cups orecchiette pasta and 2 cups green beans and continue cooking for 8 to 10 minutes, or until pasta is al dente. In the last minute of cooking, stir in the 4 cups fresh spinach, stirring until it wilts down.
- Serve: Taste the soup and add remaining salt, if needed. Serve warm with your favorite bread for dipping and topped with a vegan parmesan cheese!
Cup of Yum
Notes
- *This makes a thick, stew-like soup. If you prefer a more liquidy soup, add 2 additional cups of broth.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition Information
Serving
1serving
Calories
360kcal
(18%)
Carbohydrates
54.5g
(18%)
Protein
17.6g
(35%)
Fat
9.5g
(15%)
Saturated Fat
1.5g
(8%)
Cholesterol
0mg
(0%)
Sodium
1607mg
(67%)
Potassium
936mg
(20%)
Fiber
11.9g
(48%)
Sugar
10.6g
(21%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 360
% Daily Value*
| Serving | 1serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 54.5g | 18% |
| Protein | 17.6g | 35% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 1607mg | 67% |
| Potassium | 936mg | 20% |
| Fiber | 11.9g | 48% |
| Sugar | 10.6g | 21% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.