Vegan Minestrone Soup
This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks of celery diced
- ¼ cup tomato paste
- 4 cloves garlic minced
- 1 small zucchini diced into half moons
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 6 cups vegetable broth
- 2 15 ounce can of diced tomatoes or tomato puree
- 2 bay leaves
- 1 cup small shell pasta such as macaroni
- 1 15- ounce can red kidney beans drained and rinsed
- 2 cups chopped spinach optional
- ¼ cup fresh basil chopped
- 2 teaspoons lemon juice
- additional salt and ground pepper to taste
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks of celery, ¼ cup tomato paste
- Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.4 cloves garlic, 1 small zucchini, 1 tablespoon Italian seasoning
- Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.1 teaspoon fine sea salt, 6 cups vegetable broth, 2 15 ounce can of diced tomatoes, 2 bay leaves
- Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.1 cup small shell pasta such as macaroni, 1 15- ounce can red kidney beans, 2 cups chopped spinach, ¼ cup fresh basil
- Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!2 teaspoons lemon juice, additional salt and ground pepper to taste
Video
Notes
*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup
Nutrition
Calories: 253kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1751mg | Potassium: 770mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5237IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 3mg
