Vegan Minestrone Soup

Why You’ll Love This Recipe

This Vegan Minestrone Soup is a complete meal in a bowl. It’s hearty and filling without being heavy, making it ideal for both lunch and dinner. With a variety of vegetables, beans, and pasta, it’s a nutrient-packed dish that’s as satisfying as it is healthy. The fire-roasted tomatoes bring a smoky flavor that pairs beautifully with the aromatic garlic, oregano, and a hint of heat from the red pepper flakes. Plus, it’s easy to make, and you can customize it with your favorite seasonal veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 celery stalk, diced
• 2 carrots, diced
• 1 cup yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon red pepper flakes
• 1 bay leaf
• 1 russet potato, diced
• 1 small zucchini, chopped
• 28 oz. fire roasted diced tomatoes with juices
• 32 oz. vegetable broth
• 3 cups water (or more, depending on desired consistency)
• Black pepper, to taste
• 15 oz. great northern beans, drained and rinsed
• 1 ½ cups small shell pasta
• 2 cups spinach
• 1-2 tablespoons lemon juice (optional)

Directions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add garlic and seasonings: Stir in the minced garlic, tomato paste, salt, oregano, and red pepper flakes. Cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste darkens slightly.
3. Add liquids and potatoes: Pour in the fire-roasted diced tomatoes with their juices, vegetable broth, and water. Add the diced russet potato and bay leaf. Stir to combine and bring the soup to a boil.
4. Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, or until the potatoes are tender.
5. Add zucchini and pasta: Stir in the chopped zucchini and shell pasta. Continue to simmer for another 10-12 minutes, until the pasta is cooked al dente.
6. Finish the soup: Add the rinsed great northern beans and spinach to the pot. Stir in the lemon juice if using, and season with black pepper to taste. Let the soup simmer for an additional 5 minutes until everything is heated through.
7. Serve: Remove the bay leaf and serve the soup hot. You can garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of nutritional yeast for added flavor.

Servings and Timing

This recipe makes approximately 6 servings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add more vegetables: Feel free to add other seasonal vegetables like green beans, kale, or bell peppers for extra flavor and nutrition.
• Switch up the beans: If you prefer a different type of bean, try using cannellini, kidney beans, or chickpeas instead of great northern beans.
• Use gluten-free pasta: If you’re following a gluten-free diet, substitute the small shell pasta with gluten-free pasta.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: Reheat the soup on the stove over low heat, stirring occasionally, until hot. If frozen, let it thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute the small shell pasta with any other small pasta, such as elbow macaroni, ditalini, or rotini. Just make sure to adjust the cooking time if needed.

2. Is this soup gluten-free?

This soup is not gluten-free as written, but you can make it gluten-free by using gluten-free pasta in place of the regular pasta.

3. Can I add other types of beans?

Absolutely! You can swap the great northern beans with cannellini beans, kidney beans, or chickpeas for a different texture and flavor.

4. Can I make this soup in advance?

Yes, this soup tastes even better the next day as the flavors continue to meld. Prepare it in advance and store it in the refrigerator for up to 4 days.

5. How can I make this soup spicier?

If you like a spicier kick, increase the amount of red pepper flakes, or add a pinch of cayenne pepper to the soup.

6. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

7. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you’ll need to peel and chop them first. Fire-roasted canned tomatoes bring a smoky flavor, but fresh tomatoes will still work well.

8. Can I add leafy greens other than spinach?

Yes, you can substitute spinach with other leafy greens like kale or Swiss chard. Just chop them into bite-sized pieces and add them toward the end of cooking.

9. Is this soup easy to make?

Yes! This minestrone is very easy to make, requiring only basic ingredients and simple cooking steps. It’s also a one-pot dish, making cleanup easier.

10. Can I use a slow cooker for this soup?

Yes, you can make this soup in a slow cooker. Simply add all the ingredients (except the pasta, beans, and spinach) to the slow cooker, and cook on low for 6-8 hours. About 30 minutes before serving, add the pasta, beans, and spinach, and let them cook until tender.

Conclusion

This Vegan Minestrone Soup is a warm, hearty, and nourishing dish that’s perfect for any occasion. Packed with vegetables, beans, and pasta in a savory broth, it’s a complete meal in itself. Whether you make it for a cozy dinner or meal prep for the week, this soup is sure to please. Plus, it’s easy to customize with different veggies or seasonings, making it a versatile recipe you can enjoy all year round.

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