Go Back
vegan-minestrone-soup

Vegan Minestrone Soup

Nutritious and oh-so-delicious Vegan Minestrone Soup. Super tasty and full of the good stuff! A hearty and cozy crowd-pleasing meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients
  

  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 celery rib, finely chopped
  • 2 medium carrots, thinly sliced
  • 1 medium/big potato, chopped into bite-size pieces
  • 3 garlic cloves, minced
  • 1 medium zucchini, chopped into bite-size pieces
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp chili flakes
  • 1 14 oz can diced tomatoes
  • 6 cup vegetable broth
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 ½ cup whole-wheat pasta – I used orecchiette
  • 1 14 oz can of white beans, drained and rinsed – or 1 ½ cup of cooked white beans
  • ½ cup frozen peas, thawed
  • 3 cup spinach
  • Lemon juice
  • Freshly ground black pepper to taste
  • Your favorite fresh herbs

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, leek, celery, carrots, potato and a big pinch of salt and sauté, stirring often, for 5 - 8 minutes. Onions should be translucent by now.
  • Add garlic, zucchini and herbs (basil, thyme, oregano and chili flakes) and cook for 2 more minutes. If the vegetables start to stick to the bottom of the pan, don’t worry, you’ll deal with that in a second, just keep stirring.
  • Add tomatoes, broth, bay leaves and salt. Scrape the bottom of the pan with your wooden spoon to get all those sticky bits up. So much flavor there!
  • Bring to a boil, then lower the heat and simmer for 15 minutes.
  • Add pasta, beans and peas and cook for another 15 – 20 minutes or until the pasta and the veggies are tender and delicious.
  • Add spinach and cook for another minute.
  • Remove bay leaves, taste and adjust seasoning. I added more salt.
  • Serve with a good squeeze of lemon, freshly ground black pepper and fresh herbs.
  • Enjoy!