Vegan Minestrone Soup
This vegan minestrone is the perfect winter warmer to enjoy during the last month of winter. Packed full of vegetables, giving you a boost of vitamins, this fibre rich soup can be made as a delicious gluten free option for lunch or dinner.
Ingredients
- 2 Tbsp water (or sub oil)
- 1/2 medium white or yellow onion (diced)
- 3 cloves garlic* (minced)
- 2 large carrots (peeled and sliced into thin rounds)
- 1 1/2 cups green beans (trimmed // roughly chopped)
- 1/4 tsp each sea salt & black pepper (plus more to taste)
- 1 small zucchini (sliced into 1/4-inch rounds)
- 400g can diced tomatoes
- 6 cups vegetable broth
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 Tbsp nutritional yeast
- 1 pinch red chili pepper flake (optional)
- 1 Tbsp coconut sugar (or other sweetener to taste)
- 400g can white beans or chickpeas (rinsed + drained)
- 2 cups gluten-free pasta
- 1 cup kale or spinach (or other green // roughly chopped)
Instructions
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Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some colour.
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Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
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Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
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Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavours (optional). I added more dried basil, oregano, and salt.
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Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavours to meld together. Turn off heat and let rest for a few minutes before serving.
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To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
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Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.
Recipe and images by Minimalist Baker
