Vegan Minestrone Soup (Easy!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 medium bowls
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Calories
208 kcal
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Course
Soup
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Cuisine
Italian-American Fussion, Vegan, gluten-free
Vegan Minestrone Soup (Easy!)
Description
The Vegan Minestrone Soup (Easy!) combines yellow onion, carrot, garlic, kidney beans, green beans, and small pasta in a tomato and vegetable broth with Italian seasoning. The ingredients are first sautéed without oil using water or broth, then simmered together allowing the flavors to blend and the pasta and beans to soften. The soup features a balanced mix of textures from tender vegetables and beans to al dente pasta, accented by fresh parsley and a splash of vinegar for brightness.
Its mild tomato base and versatile vegetable combinations make it suitable for a warming lunch or light dinner, and the absence of oil keeps it light. This recipe can be adapted with different herbs or additional vegetables to vary the taste and nutrient content.
The notes suggest variations in herbs and vegetables, plus options for more beans or gluten-free pasta. The recipe yields about 12 cups, making it practical for meal prep or multiple servings. Using a no-oil sauté method and adding vinegar at the end help balance richness and acidity without added fat.
Ingredients
- 1 yellow onion
- 1 carrot large
- 4 cloves garlic
- 5 cups vegetable broth
- 15 oz. diced tomatoes canned
- 15 oz. tomato sauce canned
- 15 oz. Kidney Beans can
- 1 cup pasta gluten-free if desired, small
- 6 oz. Green bean or 1.5 cups frozen, fresh
- 1 1/2 tsp. Italian seasoning
Stir-in (optional):
- 2-3 Tbsp. parsley fresh, chopped
- 2 tsp. apple cider vinegar (or fresh lemon juice)
Instructions
- Dice onion and carrot.
- In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
- Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.
- Meanwhile, trim and cut green beans.
- When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.
- Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley and apple cider vinegar, if using. Salt and pepper to taste.
Notes
- Herbs can be varied with basil, oregano, thyme, rosemary, or bay leaf (remove before serving) for different flavor profiles.
- Additional vegetables like spinach, kale, zucchini, celery, corn, peas, broccoli, cauliflower, or potato can be added to customize the soup.
- For a heartier version, add up to two cans of kidney beans or substitute with white beans.
- Use gluten-free pasta or substitute about 1/3 cup dry quinoa instead, if desired.
- The recipe yields approximately 12 cups, suitable for multiple servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 722mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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