Minestrone Soup
This hearty Minestrone Soup is a classic Italian vegan recipe brimming with seasonal vegetables, tender pasta, and protein-rich beans in a rich tomato broth. This fully vegan dish is nourishing, comforting, and perfect for feeding a crowd on a cold day.
A chunky Italian vegan soup loaded with vegetables, beans, and pasta in a deeply flavored tomato broth.
Nutrition per serving
Ingredients
base
protein
pasta
vegetables
aromatics
seasoning
Instructions
Saute the Aromatics
Heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and diced celery and carrot and cook for about 5 minutes stirring frequently until softened and fragrant.
Build the Broth
Pour in the vegetable broth and diced tomatoes and stir in the Italian seasoning salt and pepper. Bring the mixture to a boil then reduce to a steady simmer to develop the flavor of the soup base.
Add Vegetables and Beans
Add the remaining diced vegetables and the cannellini beans to the pot. Simmer for 10 minutes until the vegetables are just tender but still hold their shape and the broth has thickened slightly.
Cook the Pasta
Stir in the pasta and cook according to package directions until al dente, usually around 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Taste and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with a drizzle of good quality olive oil and a sprinkle of fresh parsley or vegan parmesan.
Substitutions
Common mistakes
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