This warming and comforting easy vegan minestrone soup recipe is the perfect way to welcome the cooler weather!
Minestrone Soup Recipe
Minestrone soup is the perfect fall soup! It’s hearty without being heavy, and packed full of veggies and amazing flavors. This minestrone soup recipe is super simple to toss together. It does have quite a few ingredients, but don’t let that intimidate you! All that really goes into this is a little chopping, pouring and simmering… and in about an hour and a half, you have a tasty soup ready to be served up.
My husband and I prefer this minestrone soup recipe on the thicker side… somewhere between a soup and a stew. If you prefer a thinner soupier consistency, just add a bit of water while cooking and it’ll turn out perfectly.
Tips for Making this Minestrone Soup Recipe
- I used cellentani pasta, but you can use elbow macaroni, cavatapi, ditanili or any small to medium tubular pasta that you’d like.
- As mentioned above, if you don’t want your soup as thick as is shown here, add a bit of water to get your desired consistency.
- The zucchini and baby spinach are optional, so if you don’t have them on hand it’s not a big deal.
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Minestrone Soup Recipe
This warming and comforting easy vegan minestrone soup recipe is the perfect way to welcome the cooler weather!
Ingredients
- 3 1/2 tbsp. Olive Oil Extra Virgin, divided
- 1 Large Yellow Onion chopped
- 2 Ribs of Celery chopped
- 2 Carrots peeled and chopped
- 1 Zucchini chopped
- 2 tbsp. Minced Garlic
- 1 tbsp. Italian Seasoning
- 1/2 tsp. Red Pepper Flakes
- 28 oz. Can Fire Roasted Diced Tomatoes
- 15 oz. Can Tomato Sauce
- 6 cups Vegetable Broth
- 2 15 oz. Cans Dark Red Kidney Beans drained and rinsed
- 15 oz. Can Cannellini Beans drained and rinsed
- 1/2 Cup Cut Green Beans frozen
- 2 Bay Leaves
- 1 cup Cellentani Pasta dry, or substitute other tubular pasta like elbow macaroni
- 4 cups Baby Spinach
- Juice of One Lemon
- Salt and Pepper to taste
- Fresh Parsley as Garnish chopped, to taste, optional
Instructions
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Heat a large pot over medium high heat, add 3 tbsp. olive oil. Add onion, celery, carrot and zucchini. Season lightly with salt and pepper. Sauté for about 7 minutes.
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Add minced garlic. Sauté for an additional 2 minutes. Add Italian seasoning and red pepper flakes, sauté for one minute.
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Add diced tomatoes, tomato sauce, vegetable broth, kidney beans, cannellini beans, green beans and bay leaves. Stir and season to taste with salt and pepper. Bring to a boil, then reduce to medium low heat. Simmer for 1 hour, stirring occasionally.
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While soup simmers, cook pasta to al dente in a separate pot. Drain. Transfer to bowl and mix with 1/2 tbsp. olive oil to prevent pasta from sticking together. Set aside.
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Remove bay leaves. Add spinach to soup. Cook for five minutes. Then add lemon juice and cooked pasta. Cook for additional two minutes.
Recipe Notes
Add a bit of water towards the end of cooking if you'd prefer a thinner consistency.
The calories included in this recipe are simply an estimate I arrived at using My Fitness Pal's Recipe Nutrition Calculator.
If you make this minestrone soup recipe, snap a photo and tag #savorandsavvy to let me know you made it! Also, follow me on IG to keep up with new recipes on the blog.
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