Recipe Minestrone Soup Vegan: Easy, Hearty, and Delicious

Nothing beats a warm, hearty bowl of minestrone soup, especially when it’s packed with vibrant vegetables, wholesome beans, and fragrant herbs. This vegan minestrone soup recipe is not only comforting but also nourishing and incredibly easy to prepare.

Whether you’re seeking a nutritious weeknight dinner or a cozy lunch to brighten your day, this recipe is your go-to. It boasts a beautiful medley of seasonal veggies and a rich tomato base, making every spoonful a delight.

What makes this vegan minestrone truly special is its versatility and the satisfying depth of flavor without any animal products. It’s perfect for anyone looking to enjoy a plant-based meal that’s both simple and delicious.

Plus, it’s a fantastic way to sneak in extra veggies and fiber while indulging in a classic Italian favorite. Grab your ladle, and let’s dive into this soul-warming, vegan-friendly minestrone soup!

Why You’ll Love This Recipe

This vegan minestrone soup is a celebration of fresh vegetables and hearty ingredients that come together in a flavorful, nutritious bowl. Here’s why it’s sure to become a staple in your kitchen:

• Wholesome and nourishing: Loaded with beans, veggies, and herbs that fuel your body.
• Easy to customize: Swap in your favorite seasonal vegetables or beans to make it your own.
• Comforting and filling: The perfect balance of broth, veggies, and pasta for a satisfying meal.
• Vegan and allergy-friendly: Free from animal products and easily adaptable for gluten-free diets.
• Meal prep friendly: Makes great leftovers and freezes beautifully for busy days.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 (14 oz) can diced tomatoes, with juice
• 6 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni) or gluten-free pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• Optional: A squeeze of fresh lemon juice for brightness

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Colander (for rinsing beans and draining pasta)

Instructions

1. Heat olive oil over medium heat in your large pot or Dutch oven. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add minced garlic, carrots, and celery. Stir and cook for another 4-5 minutes until vegetables begin to soften.
3. Mix in diced zucchini, potatoes, and green beans. Cook for 3 minutes, stirring occasionally to combine flavors.
4. Pour in the canned diced tomatoes with their juice and stir well to combine with the vegetables.
5. Add the vegetable broth, dried oregano, basil, thyme, salt, and pepper. Stir everything, then bring to a boil.
6. Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes or until the potatoes and other vegetables are tender.
7. Stir in the cannellini beans and pasta. Continue simmering, uncovered, for about 10-12 minutes, or until the pasta is cooked al dente.
8. Taste and adjust seasoning with additional salt, pepper, or herbs as desired. For extra brightness, add a squeeze of fresh lemon juice.
9. Serve hot, garnished with fresh chopped parsley. Enjoy your comforting bowl of vegan minestrone soup!

Tips & Variations

“For a gluten-free option, swap traditional pasta with gluten-free or spiralized vegetables like zucchini noodles. You can also add kale or spinach in the last 5 minutes of cooking for extra greens.”

• Beans variety: Substitute cannellini beans with kidney beans, chickpeas, or black beans for different textures and flavors.
• Vegetable swaps: Feel free to include corn, peas, or bell peppers depending on what you have in your fridge.
• Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions for a subtle kick.
• Herb enhancements: Fresh herbs like basil, thyme, or rosemary can be added at the end for a fragrant touch.
• Thickening the soup: For a creamier texture, puree a cup of the soup and stir it back in.

Nutrition Facts

Serving Suggestions

This vegan minestrone soup pairs beautifully with warm, crusty bread or a fresh green salad for a complete meal. For an extra touch of indulgence, try serving it alongside our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

The soft bread is perfect for dipping into the rich broth.

If you’re in the mood for more vegetable-forward dishes, explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals and discover vibrant ways to enjoy fresh produce year-round.

For a sweet finish to your meal, consider baking a treat like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. Its natural sweetness and moist texture complement the savory flavors of the minestrone soup perfectly.

Conclusion

This vegan minestrone soup is a true testament to how simple ingredients can come together to create a rich, flavorful, and nourishing meal. It’s a versatile dish that fits seamlessly into any season, providing warmth and comfort during chilly days or a light, veggie-packed option for cooler evenings.

The combination of fresh vegetables, wholesome beans, and aromatic herbs ensures you get a balanced and satisfying bowl every time.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this minestrone soup recipe is easy to customize and always delicious. It’s perfect for meal prep, feeding a crowd, or simply nourishing your body and soul.

Enjoy a bowl today and savor the heartiness of this classic Italian-inspired vegan delight!

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