This Easy Minestrone Soup is an easy vegan homemade soup recipe made with healthy fresh vegetables and hearty beans. It’s a quick and simple one pot recipe to make and perfect as a comforting meal for busy weeknights. Can be made gluten free, low carb, keto, Whole30 and paleo friendly.
- Onion - Garlic Cloves - Carrot - Celery - Diced Tomatoes - Vegetable Broth - Zucchini - Red Kidney Beans - Cannellini Beans - Small Shell Pasta - Baby Spinach - Balsamic Vinegar - Parmesan Cheese - Fresh Parsley
Start by chopping all of your vegetables. Soup is a great way to get rid of any leftover veggies you have in your fridge. Or, in a pinch, your grocery store may sell pre-chopped veggies just for soup.
Heat the olive oil in a large, heavy bottomed pot or Dutch oven over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 4 minutes, or until vegetables are slightly softened.
Throw in basil, oregano, thyme, diced tomatoes, tomato paste, bay leaves, vegetable broth, zucchini, and both kinds of beans. Add just enough water to cover the vegetables.
Bring soup to a boil, then reduce heat to simmer. Stir in uncooked pasta and cook until pasta is al dente. Serve warm with bread and top with Parmesan cheese. Garnish with parsley if desired.