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–+ servings

Vegan Minestrone Soup

A hearty and nutritious vegan minestrone soup packed with vegetables, beans, and pasta, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth low-sodium
Legumes and Pasta
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1 cup small pasta such as ditalini or elbow
Herbs and Spices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf bay leaf
  • to taste salt
  • to taste black pepper
Garnish
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

Sauté the Vegetables
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Add the minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
Add Remaining Ingredients
  1. Stir in the zucchini, green beans, diced tomatoes, vegetable broth, cannellini beans, oregano, basil, bay leaf, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Cook the Pasta
  1. Add the small pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes.
  2. Remove the bay leaf before serving.
Serve
  1. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 36gProtein: 10gFat: 5gSaturated Fat: 0.5gFiber: 8gSugar: 4g

Notes

Feel free to add any seasonal vegetables or adjust the spices to your taste. This soup can be stored in the refrigerator for up to 3 days.

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