Vegan Minestrone Soup
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.
Ingredients
- 1 small onion , about 1/3 cup, diced
- 2 cloves garlic , minced
- 1 medium carrot (about 1 cup) , chopped
- 1 large celery stalk (about 1 cup) , chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32 oz can diced tomatoes , (we like to use fire-roasted or Italian-style)
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 (32 oz carton - 4 cups) low sodium vegetable broth
- 1 medium zucchini (around 2/3 cups) , sliced into halves or quarters
- 1/4 cup canned or cooked red kidney beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
- 1/4 cup canned or cooked cannellini beans, chickpeas OR great northern beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
- water - add only as much as needed to cover vegetables
- 1/4 cup dried gluten-free small shell pasta , (use Jovial grain-free elbow pasta or Konjac / Shirataki Macaroni for paleo / keto or leave out for Whole30 & low carb and add chopped cauliflower & green beans instead))
- 1 cup fresh baby spinach chopped , optional
- 1/2 - 1 teaspoon balsamic vinegar , optional but adds great flavor
- Shredded or grated vegan Parmesan cheese , for serving (leave out for paleo & Whole30)
- Fresh parsley finely chopped , for garnish (optional)
Instructions
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In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
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Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
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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.
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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.
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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.
Recipe Video
Recipe Notes
- To Store: Store cooled soup in an airtight container in the fridge for up to 4 days.
- To Reheat: Set soup over medium-low heat until warmed. Do not let it boil. Alternatively, reheat individual servings in the microwave, covered, for 15-second bursts until warm.
- To Freeze: Freeze cooled soup in an airtight container, leaving an inch or two of free space to allow for expansion. Within 3 months, thaw it overnight in the fridge, reheat it and enjoy.