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 

  • 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.

  • Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.

  • 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.

  • 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.

  • 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.

  • To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).

  • 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

 

★★★★★
"A luxurious skin food, that I noticed a significant difference in the feel & texture of my skin in just a week."

- Elizabeth P.