Vegan Minestrone Soup
A savory, veggie-packed minestrone made vegan without losing an ounce of flavor. Loaded with tender vegetables, beans, and pasta in a broth that's rich enough to skip the Parmesan entirely. One pot, 40 minutes, and this vegan minestrone is a full meal on its own,.
Servings 8 -10
Calories 347kcal
Ingredients
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 2 medium carrots sliced into thin coins
- 3 garlic cloves minced or pressed
- 1 tablespoon dried Italian seasoning
- ⅛ to 1 teaspoon red chili flakes optional (to taste)
- 2 cups chopped cabbage or chopped green beans
- 1 medium zucchini chopped
- 1 14-ounce can diced tomatoes undrained
- 5 tablespoons tomato paste
- 2 teaspoons vegetable bouillon paste such as Better Than Bouillon
- 7 cups low-sodium vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon organic cane sugar or coconut sugar
- 1 15-ounce can chickpeas or white beans drained and rinsed
- 2 ½ cups small pasta such as macaroni, ditalini, or small shells; use gluten-free pasta if desired
- 3 cups chopped baby spinach
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots and cook for 4–5 minutes, stirring occasionally, until the onion is softened.
- Add the garlic, Italian seasoning, and red chili flakes (if using). Cook for 1 minute, stirring frequently, until fragrant.
- Stir in the cabbage or green beans, zucchini, diced tomatoes with their juices, tomato paste, bouillon paste, vegetable broth, nutritional yeast, sugar, and beans. Increase the heat to medium-high and bring the soup to a gentle simmer. Reduce the heat to medium and simmer uncovered for 5 minutes.
- Stir in the pasta and return the soup to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, or until the pasta is al dente.
- Stir in the baby spinach and cook for 2–3 minutes, or until wilted.
- Taste and season with salt and black pepper as needed. Serve hot with croutons or crusty bread, if desired.
Notes
- Simmer (Don’t Boil): Bring the soup just to a gentle simmer. You can briefly increase the heat to reach a simmer, but reduce it afterward to prevent overcooking the vegetables and pasta.
- Adjust the Spice Level: For a mild soup, omit the chili flakes. For a more authentic Italian-inspired flavor, substitute dried Calabrian chilis.
- Loosen Leftovers as Needed: The pasta will continue to absorb broth as the soup sits. When reheating leftovers, add additional broth or water as needed to reach your desired consistency.
- Cook Pasta Separately for Make-Ahead: If preparing this soup ahead of time, cook the pasta separately and stir it into each serving just before serving.
Nutrition
Calories: 347kcal | Carbohydrates: 61g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 395mg | Potassium: 708mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3979IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 4mg
