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Vegan Minestrone Soup Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 cup small pasta (ditalini or elbows)
  • 2 cups packed fresh spinach or chopped kale
  • ¼ cup chopped fresh parsley

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion, carrot, and celery with a pinch of salt for 5 to 7 minutes, until softened. Stir in garlic for 30 seconds.
  2. Add zucchini and green beans. Cook 3 to 4 minutes, until zucchini starts to soften and beans turn bright green.
  3. Stir in tomato paste and cook 1 minute. Add tomatoes, broth, beans, oregano, salt, pepper, and bay leaf. Bring to a boil, then simmer partially covered for 15 minutes.
  4. Return to a boil, add pasta, and cook 8 to 10 minutes until al dente. Stir occasionally.
  5. Remove bay leaf, turn off heat, and stir in spinach until wilted. Taste, adjust salt, ladle into bowls, and top with parsley.

Notes

The pasta will absorb liquid as the soup sits, so if you’re making it ahead, cook the pasta separately and add it to each bowl. Add more broth when reheating as needed.