This Vegan Minestrone Soup is a cozy and delicious plant-based version of the classic Italian vegetable soup. It's easy to make with healthy fresh vegetables and hearty beans. Gluten-free, dairy-free and can be made low carb, keto, Whole30 and paleo friendly.
Add basil, oregano and thyme and cook for an additional 1 minute. Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables.
Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
Season with more salt and pepper as needed and stir in balsamic vinegar (if using).
Serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.