Vegan Minestrone Soup – Connoisseur Veg

This vegan minestrone soup is made with vegetables, red beans, and chickpeas, all simmered in a tomato broth with pasta. Top with some fresh basil for a tangy soup that’s both edible and delicious!

My parents are probably a bit confused by it. I’ve never been a picky eater, but minestrone soup was one of my favorites as a kid. I think the problem was that my family’s minestrone soup contained ground beef. Even then meat can ruin a good meal for me, and that was certainly the case with minestrone.

Minestrone is an Italian vegetable soup, if you don’t know, a traditional minestrone soup recipe can include different types of meat such as bacon or beef.

But there’s so much more to love about minestrone soup. vegetable Yum Tomato Soup. Double yum. Herby garlic flavor. mmmmm So good stuff!

These days I have my own vegan minestrone soup recipe, made only with things I love. It is completely meatless, dairy-free and delicious. This is one of those great meal-worthy soups that is really easy to throw together.

Jump:

Ingredients you will need

• Small pasta shells. Feel free to substitute your favorite small pasta shape. Orzo and ditalini would both be good options. Use gluten-free pasta if necessary.
• Olive oil. Olive oil will give your soup the best flavor, although any high-heat oil will do.
• onion
• Celery
• the carrot
• garlic
• Vegetable broth.
• Square tomatoes. We’ve been using canned shredded chicken, or juice or sauce – whatever is available is good!
• Tomato paste.
• Canned beans. We’re using canned chickpeas and red kidney beans, although there are plenty of beans you can substitute. Lentils, cannellini beans, and butter beans would all be good options.
• Dried oregano.
• Stay red pepper. These will add a little heat to the soup. You can leave them for a light soup.
• zucchini You can substitute yellow summer squash if you like.
• Baby spinach. Other greens such as kale can be used, but should be added a little earlier in the cooking time as they take longer.
• Fresh mint.
• Salt and pepper.
• Vegan Parmesan Cheese. This is to top our soup. You can use store-bought or homemade vegan parmesan.

Variation: Vary the vegetables with your choice of green beans, potatoes and sweet potatoes, remembering to add the hard vegetables first and the soft vegetables later during cooking. For a creamy vegan minestrone, add some non-dairy milk or drizzle with some cashew cream when serving. Add some vegan sausage links for protein.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

• Cook your pasta according to package directions. I like to try and time the soup so it’s done when it’s done, but you can toss it with a little olive oil when it’s done first.
• Heat some olive oil in a large pot and add the chopped onion, celery and carrot. Sweat the vegetables for a few minutes, stirring frequently, until they begin to soften.
• Add the garlic and cook with everything for about a minute, until it becomes very fragrant.

• Add broth, tomatoes, tomato paste, beans, oregano, and red pepper flakes. Increase the heat and bring the liquid to a boil.
• Lower the heat and let the soup simmer for about 20 minutes, until the carrots are slightly soft.

• Add the chopped zucchini to the pot and let it simmer.
• Add the baby spinach during the last two minutes. Continue cooking until the soup thickens.

• Stir in the cooked pasta, remove the pot from the heat, then add the basil and season the soup with salt and pepper to taste.

Suggestion: Feel free to thin the soup with extra hot broth or water at this point. Depending on how vigorously it is boiled, the existing broth may reduce slightly.

• Ladle your vegan minestrone soup into bowls and top each with a sprinkle of vegan parmesan cheese.
• Enjoy!

Remaining and storage

Leftover vegan minestrone soup will keep in an airtight container in the refrigerator for 3 to 4 days. Pasta will absorb liquid as it sits, so you may need to thin it with some broth or water when reheating.

It freezes really well and will keep in the fridge for about 3 months.

More vegan Italian soups

Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!