Name: Vegan Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 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)

Vegan Minestrone Soup

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Vegan Minestrone Soup is a hearty, flavorful dish packed with vegetables, beans, and pasta in a savory broth. This classic Italian soup is not only filling but also loaded with nutrients, making it the perfect option for a healthy, satisfying meal. With a smoky touch from fire-roasted tomatoes and the brightness of lemon, it’s a comforting meal for any day of the week.

Author: Julia
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Vegan, Italian
Diet: Vegan

Ingredients

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)

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Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced celery, carrots, and onion. Cook for 5-7 minutes, until softened.
Add garlic and seasonings: Stir in minced garlic, tomato paste, salt, oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
Add liquids and potatoes: Pour in fire-roasted diced tomatoes with juices, vegetable broth, and water. Add diced russet potato and bay leaf. Stir to combine and bring to a boil.
Simmer the soup: Once boiling, reduce heat and let simmer for 15 minutes, or until potatoes are tender.
Add zucchini and pasta: Stir in chopped zucchini and shell pasta. Continue simmering for 10-12 minutes, until pasta is al dente.
Finish the soup: Add great northern beans and spinach. Stir in lemon juice, and season with black pepper. Let simmer for an additional 5 minutes.
Serve: Remove the bay leaf and serve hot. Garnish with fresh herbs or nutritional yeast if desired.

Notes

Use gluten-free pasta for a gluten-free version.

Customize with additional veggies like kale, bell peppers, or green beans.

Add cayenne pepper for extra heat if desired.

Find it online: https://justsosavory.com/vegan-minestrone-soup/