My Vegan Minestrone soup is a classic hearty Italian soup loaded with veggies, red beans, pasta in a rich savoury broth! Quick and easy 1 pot soup! Healthy, tastes incredible!
- 2 tablespoons oil, I use grapeseed or olive oil, vegan butter works too
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced small
- 2 cups shredded green cabbage (sliced thin and chopped)
- 3-4 cloves garlic, finely chopped (minced)
- 6 cups water
- 2 cups chopped zucchini (can sub green beans or yellow squash)
- 2 tablespoons better than bouillon vegetarian no chicken soup base
- 1 can red kidney beans or cannellini beans
- 1 can (398 ml/14 fl oz) diced tomatoes
- 1 can (398 ml/14 fl oz) tomato sauce
- 3 tablespoons nutritional yeast
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1/2 teaspoon each garlic and onion powder
- 1 cup uncooked elbow macaroni or Ditalini pasta, use gluten free if needed
Optional add ins:
- 1 cup peeled and chopped potatoes
- 2 cups raw spinach (stir in at end if using)
For serving (totally optional)
- little chopped fresh basil or drizzle of basil pesto
- squeeze of lemon juice
- vegan parmesan
- pinch of red chili flakes
- Heat large soup pot / dutch oven over medium heat. Add oil, onions, celery, carrots, cabbage a pinch of salt and pepper. Sauté for 7 minutes or so until veggies are softened. Stir in garlic.
- Add in the rest of ingredients except the pasta. Bring to a boil on high heat. Cover, reduce to a good simmer and cook for 20 minutes.
- Stir in pasta, cover and cook for 8-10 minutes or until pasta is al dente. Remove from heat, uncover and let sit for 5 minutes. Pasta will continue to cook and plump up a bit. Season with salt and pepper to taste if necessary. Enjoy!
- Serve as is or add some fresh chopped basil, or drizzle of pesto, sprinkle of vegan parmesan, squeeze of lemon if you like. Lovely with no knead artisan bread or focaccia for dipping! For step by step photos, FAQ, tips, see above post
- To store and freeze: The soup will keep covered in fridge for 3-4 days. Can freeze for 2-3 months but I don’t recommend it unless you cook pasta separately. The noodles tend to go a bit mushy once defrosted.
- Category: Soups, Gluten free
- Method: Stovetop
- Cuisine: Italian
Keywords: minestrone, vegan minestrone soup, one pot minestrone, Italian soup recipes,