Vegan Minestrone Soup
A hearty, vegan minestrone soup filled with fresh vegetables, beans, and pasta—perfect for cozy nights and guilt-free indulgence.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium zucchini chopped
- 1 cup green beans chopped
- 1 cup diced tomatoes canned or fresh
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz cannellini beans, drained
- 6 cups vegetable broth
- 1 cup small pasta such as elbow macaroni or ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Add carrots, celery, zucchini, and green beans. Stir for 5 minutes.
- Pour in diced tomatoes, beans, and vegetable broth. Bring to a simmer.
- Add oregano, basil, salt, and pepper. Stir to combine.
- Let the soup simmer for 15 minutes to let flavors blend.
- Add pasta and cook until al dente, about 8-10 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 15%
- Potassium: 20%
💁♀️ Extra Flavor Tips
- Toss in a sprinkle of nutritional yeast for a cheesy taste.
- Add a pinch of red pepper flakes if you want some heat.
- Stir in some spinach for an extra nutrient boost.
- Pair with a slice of toasted sourdough for added comfort.
- For extra richness, drizzle with a bit of olive oil before serving.