Vegan Minestrone - Veggies Pasta & White Bean Soup
User Reviews
5
Vegan Minestrone - Veggies Pasta & White Bean Soup
Description
Vegan Minestrone - Veggies Pasta & White Bean Soup blends a variety of fresh vegetables with white beans and pasta to create a nourishing bowl. The base starts with sautéed onion and garlic for an aromatic foundation, followed by carrots, celery, and diced tomatoes to develop a rich vegetable broth. Cannellini beans contribute protein and creaminess to the soup. The addition of zucchini and spinach contributes texture and fresh vegetable flavor. Herbs like oregano, thyme, and plenty of basil infuse the soup with fragrant herbal notes. The elbow pasta cooks directly in the broth, absorbing flavors and adding body to the dish.
The flavor profile is earthy with bright herbal accents and a mix of textures from soft beans, tender pasta, and crunchy vegetables. The simmering process melds these elements without overcooking any one ingredient. Finished with fresh basil and optional vegan parmesan garnish, it offers a balanced vegan bowl with satisfying mouthfeel and moderate seasoning.
Served hot, this soup works well as a standalone meal or paired with crusty bread. Its combination of starch, protein, and vegetables provides a filling dish that suits colder days or whenever a comforting vegan meal is desired.
A squeeze of lemon juice at the end can enhance brightness and lift the flavors. Adjust seasoning with salt and herbs based on taste. The recipe’s straightforward steps and common pantry ingredients make it approachable for home cooks focusing on plant-based meals.
Ingredients
- 1 tsp olive oil
- 1/2 cup onion chopped
- 4 cloves garlic chopped
- 1/2 cup celery chopped
- 3/4 cup carrot chopped
- 28 oz diced tomato
- 15 oz cannellini beans or other white beans or a combinationof white and kidney beans, can
- 1 cup zucchini chopped
- 3 cups water
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/2 cup elbow pasta use gluten-free if needed, or other pasta
- 1 cup baby spinach
- 3 tbsp basil chopped
- vegan parmesan cheese for garnish - optional
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
- Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
- Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
- Add 1/2 cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
- Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.
Notes
- Add a squeeze of lemon juice just before serving to brighten the soup's flavors.
- This recipe provides nutritional benefits based on one serving; adjust portions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Sodium | 849mg | 35% |
| Potassium | 656mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 5170IU | 103% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 169mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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