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.
We can’t get enough of this marvelous soup recipe, and I’m so glad to be sharing it with you. Filled with lots of healthy and delicious ingredients that I know you can’t wait to get your hands on. Let’s talk about a handful of the ingredients to get you started:
Vegetables: We love adding onions, celery, carrots, and fresh zucchini to this soup. It gives the fantastic soup flavor, and it also makes it even more filling. Not to mention all the amazing nutrients you’ll get in every single bite.
Red pepper flakes: When you are in the mood for a little bit of heat, adding red pepper flakes gives you just enough without going overboard. If you want the soup to be a little extra spicy, you can double the red pepper flakes if you want. Or you could add in some fresh jalapenos.
Beans: We find this soup is much better when we add a variety of beans to it. That is why we use dark red kidney beans, cannellini beans, and cut green beans. The combination is mouth-watering, and you’ll love all the protein and other nutrients you get.
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.
- I recommend making some homemade breadsticks to go with this dish. Super Delish!
Minestrone Soup Recipe
- 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
- 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.
- Add minced garlic. Sauté for an additional 2 minutes. Add Italian seasoning and red pepper flakes, sauté for one minute.
- 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.
- 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.
- Remove bay leaves. Add spinach to soup. Cook for five minutes. Then add lemon juice and cooked pasta. Cook for additional two minutes.
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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